A Twist on Southern Collard Greens and A New Way With Chard

We are so used to fixing collard greens the way Wilson, my beloved late father-in-law used to cook them.  Boil them what seemed like forever with a little bit of fatback or bacon, hot pepper flakes, and chicken broth, and then doused with vinegar. 

Our friends from Chicago did a their midwestern twist on an old stand-by and shared their recipe for swiss chard with an italiano twist. .

Collard greens on the left in the pic and chard on right. From the windy city . . . .

Use a little canola oil for the Collard greens and some broth to wilt them. I made a glaze with this triple citrus vinegar that I have and mixed the greens with it. Awesome. For the Swiss Chard I did the same thing but dressed them with Olive Oil, Lemon Juice and Anchovie Paste. Double Awesome.