Vegetarian Collards

I’ve finally got a reliable technique. Requires a very sharp chef's knife.

• cut out and discard the ribs
• chiffonade: stack up three to five half-leaves, fold over in half lengthwise, roll tightly, then cut into thin ribbons
• parboil (in my 1000 watt nuke, that's 6 minutes covered)
• add to sweated onions and caraway seeds cooked in copious oil
• stir & cook for at least 20 minutes
• finish with equal amounts of apple cider vinegar and apple juice

Last time I cooked up three bunches, which was two pots full, using 1/2 C each ACV and apple juice.