Prep time: 10 minutes. Cooking time: 10 minutes.

1 bunch collards greens (or kale, mustard greens or broccoli rabe), stems removed and coarsely shredded
1/3 med. head cabbage, coarsely shredded
2 tbsp. olive oil
1 garlic clove, minced
1 med. onion, quartered and sliced
1 to 2 tsp. rice vinegar (optional)

Bring 3 quarts water to boil in large saucepan. Add collard greens, return to boil and cook until greens are tender crisp, about 3 to 4 minutes. Transfer with slotted spoon to colandar and set aside.

Return water to boil, add cabbage and cook 1 minute. Pour into colander, drain and set aside.

Heat olive oil in large skillet over medium high heat. Add garlic and onion and cook until translucent, 3 to 4 minutes. Add greens and cabbage and cook, stirring occasionally, 2 to 3 minutes. Add vinegar. Toss and serve immediately. Makes 6 servings.