Sautéed Greens with Garlic and Balsamic Vinegar
Balsamic Vinegar transports traditional Southern greens.
In a large sauté pan, heat the oil over medium-high heat. Add the onion and garlic and cook for 2 minutes. Add the greens and cover.
Cook, stirring occasionally, for 2 to 3 minutes, until the greens wilt.
Uncover and season with salt and drizzle with the vinegar.