Simple Sautéed Collard Greens

Rinse collards and remove inner stem by cutting with a share knife alone the spine to keep each side of the leaf intact.

Stack leaves and roll up into a cigar shape.

Slice the roll into rings then cut each ring in half to get 1 inch pieces of collard.

Dice onion.

Heat butter and oil over medium high heat until butter is melted and hot.

Add onion and sauté 3 to 4 minutes until translucent.

Add collards, apple cider vinegar and salt and pepper to taste.

Sauté for 5 to 8 minutes until collards are tender.

Throw in raisins in the last 2 minutes if desired.