Collard Greens

1 large bunch collard greens, washed
2 Tbs vinegar
2 Tbs soy sauce
2 Tbs oil
tobasco sauce to taste

In a large skillet, heat up the oil over medium high heat. Chop up the collards leaves and stems and saute covered for a few minutes until they begin to wilt down. Remove lid and add soy sauce and vinegar and continue cooking until the greens are tender.