Winter gardens bring dark greens and root veggies. They are nutrient rich, budget friendly and when cooked down become a super soft consistency perfect for baby, toddler and adults too. Yes, greens are an acquired taste, but I really love them. I grew up on kale and spinach and was introduced to collards and chard later in life. Now they all grace my table on a regular basis in soups, salads and sides galore. 
Collards are traditionally cooked low and slow but I don’t always have time for that so this recipe for quick greens is a great way to go when I’m in a rush.
1 bunch of greens washed and chopped
2 cloves of garlic thinly sliced
EVOO
1-4 tsp red pepper flakes
Dressing:
1-4 c apple cider vinegar
1 tbs brown sugar
Salt to taste
Bring pot of water to a boil. Boil greens for 10 min. Strain and set aside. Heat oil in pan and saute garlic until it begins to brown, add greens. Cook greens down, stirring every couple of min for 10 min. Add dressing and mix til incorporated. Serve warm.
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