Witchin’ in the Kitchen: Collard Greens with Berbere Maple Vinaigrette

Marinated Collard Greens in a garlicky, red-wine, berbere and maple vinaigrette is a far cry better than the over-cooked mush dripping in pork fat that my southern forebears served at the holidays. There is a much tastier way, for those with a more sophisticated palette, and it just happens to be vegan and gluten-free.