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Rinse collards and remove inner stem by cutting with a share knife alone the spine to keep each side of the leaf intact.
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Stack leaves and roll up into a cigar shape.
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Slice the roll into rings then cut each ring in half to get 1 inch pieces of collard.
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Dice onion.
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Heat butter and oil over medium high heat until butter is melted and hot.
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Add onion and sauté 3 to 4 minutes until translucent.
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Add collards, apple cider vinegar and salt and pepper to taste.
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Sauté for 5 to 8 minutes until collards are tender.
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Throw in raisins in the last 2 minutes if desired.