• 16 ounces WP Rawl Farms® Collards
• 1 tablespoon extra-virgin olive oil
• 1 cup yellow onions, diced
• 2 tablespoon rice vinegar
• 2 tablespoon brown rice vinegar
• 1 tablespoon honey

In a large skillet, pour extra-virgin olive oil in skillet over medium-high. Add onions and sauté until golden. Add collards and pour rice vinegar and soy sauce. Add honey and stir with rice vinegar and brown rice vinegar. Reduce heat to medium-low and cook for at least 15 minutes or until desired texture.