Grilled Collard Greens
Adapted from The Ethnic Vegetarian

1 bunch collard greens, washed, center rib removed, sliced into one-inch slices
4 tablespoons water
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cayenne pepper

Heat the grill over medium heat.

In a large bowl, combine all ingredients, stirring well. Prepare four pieces of aluminum foil, each about 24 inches long. You are going to make two foil packets. Stack two pieces of aluminum foil and pile half the greens mixture (including some liquid) into the middle of the foil. Fold the long sides up to meet one another in the middle and fold the foil over twice in 1/2 inch folds to seal. Fold the short edges in toward the center and roll down in 1/2 inch folds to seal. Repeat these steps with the remaining two pieces of foil and the rest of the greens mixture.