Braised Collard Greens

(recipe from Bon Appetit magazine)

2 Tbsp. vegetable oil
1 onion, chopped
3 garlic cloves, chopped
2 lbs. collard greens, Swiss chard, or broccoli rabe, thick stems trimmed, leaves coarsely chopped
2 cups vegetable broth
1 Tbsp. red wine vinegar

Heat oil in heavy large pot over medium-high heat.  Add onion and garlic and saute until tender, about 6 minutes.  Add greens and saute until beginning to wilt.  Stir in broth; bring to boil.  Reduce heat, cover, and simmer until greens are very tender, stirring occasionally, about 45 minutes.  Stir in vinegar.  Season with salt and pepper.

Yum!  I ate this with millet.