The original idea came from robertainnc.
1 bundle fresh collards, chopped
1 medium sized sweet onion, chopped
5 cloves of garlic, chopped (oh, how we kept the vampires away)
Coat the pan with olive oil and heat. Toss in the garlic cloves by themselves for a few minutes so the oil can absorb some of the flavor (wow, I sound like Rachel Ray). Add in the onions and let that sauté for 5 minutes or so. Add some salt and pepper at this point, stir, and toss in the greens. Put the tiniest bit of water in the frying pan along with a few splashes of balsamic vinegar and cover with a lid for about 4 minutes (this helps the leaves wilt). Remove the top, stir, and add more salt and pepper if desired.
Before trying this, I'd only had collards cooking with ham hock and drowned in vinegar. This is surprisingly good.