What you need:
2 bunches of greens (collards, kale, mustard greens)
1/4 c. olive oil
1/8 c. balsamic vinegar
Chop the leek and saute in bottom of large pan on medium-high heat.
Add chopped greens to leeks.
** The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/leek mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…