You can find a mix of hearty greens in just about any typical African, Caribbean and southern American meal. Being from the South, I became accustomed to seeing the bottle of vinegar with chile peppers settled at the bottom on the table next to the salt and pepper and a condiment called chow chow pickle. These condiments were used to kick up your greens. You will find these add punch.
- Heat oil in large pot over medium heat. Sauté onions until translucent, for about 7 minutes. Add garlic, chili paste, water, salt and vinegar, and let seasoned water cook for 15 to 20 minutes.
- Add greens, and cook, stirring occasionally, until tender, for about 30 minutes. Remove from heat, adjust salt and serve.