Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Small young collard greens

  2. 1 cup 237ml Chicken stock or vegetable stock

  3. 1 tablespoon 15ml Safflower oil or olive oil

  4. 1/2 tablespoon 7 1/2ml Yellow onion - chopped (large)

  5. 2 Garlic cloves - minced

  6. 5 Sun-dried tomatoes - sliced (no salt or sulfur added)

  7. 1 tablespoon 15ml Balsamic vinegar or cider vinegar

  8. 1 1/2 teaspoons 7 1/2ml Brown sugar

  9. 1/2 Fresh hot chile pepper - seeds and membranes Removed, minced

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Pick through greens, discarding yellow leaves and thick stems; rinse thoroughly in several changes of water. One small batch at a time, stack and roll leaves into cigar shapes; slice crosswise into thin strips, or chop. Place wet greens and broth in large kettle; bring to boil. Reduce heat to simmer and cook about 20 minutes; stir greens from bottom as they cook down. Meanwhile, in large skillet, heat safflower or olive oil; add onion. Saute about 5 minutes; add garlic and saute about 2 additional minutes. Add tomatoes, vinegar, brown sugar, hot chile pepper, salt, and black pepper; saute several minutes. When greens are almost tender, stir in tomato mixture. Simmer, partially covered, about 15 minutes or until greens are of desired tenderness. Remove from heat; cover and let sit about 5 minutes before serving. This recipe yields 4 servings. Per Serving: Calories - 133; Fat - 4 grams; Sodium - 105 milligrams


Send feedback