- net weight ounces collard greens, washed, stems removed, and shredded
- fluid ounces cabbage, shredded
- fluid ounces olive oil
- onion(s), chopped
- fluid ounces garlic powder
- fluid ounces vinegar
Fill a pot halfway with water. Bring to a boil.
Add collard greens, let water return to a boil, and cook for 3 minutes. Add cabbage and cook 1 more minute. Drain well.
In a skillet, heat oil over medium heat. Add onion and sauté until light brown, about 5 minutes.
Add greens, garlic powder, and vinegar to the skillet and stir well. Cook until most moisture is evaporated, about 1 minute.