Collard Greens With Sun-Dried Tomatoes

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