1 large bunch collard greens, ribs removed1/2 tablespoon unsalted butter 1/2 onion, halved and sliced 1 clove of garlic, chopped 1 cup water 1 teaspoon chipotle hot pepper sauce Salt to taste

Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.

In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.

Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.

Adapted from epicurious.com