This is probably the most used recipe in my arsenal because it is simple, versatile, and dare I say, healthy. The Sunny Days zine isn’t just things like jalapeno popper dip and Oatmeal Cream Pies, you know. I like to have dark leafy greens whenever I can get my act together and this method is great because it works with any edible green you end up with. Since I first made it in 2008 I have probably used the basic method about a hundred times, changing the types of greens and vinegar and usually omitting raisins because I don’t always have them on hand. 
I love serving the greens with grits because the garlic and oil gets all saucy and mixes in and flavors the whole dish. It works especially well with southern style meals or Italian. And, when you cook down greens like this you can eat a lot more of them and maybe absorb all those vital nutrients. I love adding in vegan sausage to make the greens a full meal. Usually it ends up on the sweet end of the spectrum because we use Texas Sweet Onions and white balsamic vinegar but it can go the other direction too with yellow onions and red wine vinegar. You can even add olives instead of the raisins if you want a more savory salty dish, especially if you really like olives added to every single thing you make.
Since putting the recipe in the zine though I do want to clarify something. The recipe is “nice ass greens” as in “my word, these leafy green vegetables taste delightful” not that you will develop a nice ass just by eating them. That you can only get from your mamma or maybe doing lots of squats and lunges.
Every post this month for Veganmofo will be celebrating the recipes in the zine Sunny Days in Texas, a fundraiser cookzine to help Sunny Day Farms Animal Sanctuary.