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Braised Collard Greens

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Kenneth
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Ingredients
  

  • 3 lbs. collards rinsed, stemmed, chiffonade
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves minced
  • ¼ teaspoon cayenne
  • 1 tablespoon salt plus ½ teaspoon
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon white vinegar
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