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1 1/2 pound kale or collard greens
2 Tablespoons vegetable oil or olive oil
4 chopped garlic cloves
1 cup water
1/4 teaspoon salt
1 teaspoon black pepper
2 Tablespoons cider vinegar
Clean the greens thoroughly and cut stems away. Dry well and teat into salad pieces or slice across leaf into 1/2-inch pieces.
In a large deep pot or skillet with a cover, saute garlic in oil. Add greens in pan with 1 cup water.
Cover pan and steam for 4 minutes.
Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high heat until mixture is thoroughly wet.
Sprinkle cider vinegar on mixture. Cover.
Turn off heat. Let stand until ready to serve.
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