1 bunch braising greens (or any greens)

1 T. butter or olive oil
A few thinly sliced onions
2 cloves garlic, chopped

1 cup stock, wine, or other liquid
2 T. Vinegar

Place the butter or oil in a heavy skillet with a tight fitting lid and heat over medium heat.

Add onions and cook for 5 minutes or so until slightly softened. Add garlic and cook for additional 2 minutes.

Add greens to the pan and pour over the stock/wine/liquid. Reduce heat to low, cover, and let simmer for 20 minutes or so. Make sure the pan doesn’t boil dry. Add more liquid if necessary. Greens are ready when they are completely tender.

Add vinegar, salt and pepper to taste, stir once and remove the greens to serve.

If you want, you can then cook the remaining liquid down to a glaze consistency to drizzle back over the greens.