<http://schema.org/recipeInstructions>
" In 3-quart saucepan, heat 8 cups water to boiling over high heat. Add onion slices and heat to boiling; cook 2 minutes. Drain onions. Rinse onions with cold running water; drain well. Meanwhile, in medium bowl, mix vinegar, sugar, pepper, and 1/4 teaspoon salt until blended. Add onions and toss to mix. Cover and refrigerate onions at least 4 hours or up to 24 hours. About 20 minutes before serving, in 8-quart sauce pot, heat oil and crushed red pepper over medium-high heat until hot. Gradually add collard greens and cook 10 to 15 minutes or until wilted and tender, stirring frequently. Stir in remaining 1/2 teaspoon salt. To serve, transfer collard greens to serving bowl. With slotted spoon, remove pickled onions from bowl and arrange over greens."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a6955/collards-pickled-red-onions-423/>