Sauteed Collard Greens Recipe - Los Angeles Times

Ingredients

• 2 small bunches collard greens
• 1 large leek, white and pale green parts only, cut into ¼-inch half-moons
• 3 tablespoons everyday extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 tablespoon apple-cider vinegar
• Hot sauce, for serving