1. Wash collard, remove stalks and stack 4 to 5 leaves. Slice into strips, about 1/4 inch side. Set aside.
2. In a large skillet, heat oil over medium heat. Add onions and saute for 15 to 20 minutes, until golden and sweet. Try not to burn them. Add garlic, cook for 2 to 3 minutes, until golden.
3. While the onions are cooking, bring 2 to 3 cups of water to a boil in a 10 to 12 inch skillet with a lid. Add collards, cover and cook over high heat for 8 to 10 minutes, stirring occasionally. The greens are cooked when they're tender but still bright green. Drain in a colander and set aside.
4. Add greens to onions and garlic. Add in vinegar, season with pinch or two of salt and cook for another 1 to 2 minutes to heat through. Serve hot, drizzled with additional olive oil.
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