Collard Greens with Benne Seeds & Chile Oil

2 pounds of collard greens, mustard greens, turnip greens or broccoli rabe, tough stems and wilted leaves discarded
2 tablespoons of olive oil
6 cloves garlic, thinly sliced
2 dried hot chiles, broken in half crosswise
1/4 cup of sesame seeds
1 tablespoon of chopped fresh rosemary
2 tablespoons of honey
Salt to taste
Freshly ground black pepper to taste
2 tablespoons of cider vinegar
1 tablespoon of hot chile oil

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Instructions:

Cut the greens into 1 inch pieces. Bring a large saucepan three fourths full off lightly salted water to boil over high heat. Add the greens and stir to immerse completely in the water. return to a boil, reduce the temperature to medium and cook until crisp tender, about 10 minutes. Drain and place under cold running water to stop the cooking. Transfer to a large kitchen towel, wrap well and squeeze out as much access water as possible. In a large frying pan with deep sides, warm the olive oil over medium heat. Add the garlic, chiles, sesame seeds and rosemary and cook, stirring until the sesame seeds begin to lightly brown, about 1 minute. Stir in the greens and honey. Sauté stirring occasionally, until the greens are well coated with the other ingredients and heated through, about 3 minutes. Season with salt and pepper. Transfer to a large bowl and drizzle with the vinegar and chile oil just before serving. Makes 6 servings