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  • Collard Greens With Sun Dried Tomatoes (Light)

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    Ingredients

    • 2 lb Small young collard greens
    • 1 c. Chicken stock or possibly vegetable stock
    • 1 Tbsp. Safflower oil or possibly extra virgin olive oil
    • 1/2 lrg Yellow onion minced
    • 2 x Garlic cloves chopped
    • 5 x Sun-dry tomatoes sliced (no salt or possibly sulfur added)
    • 1 Tbsp. Balsamic vinegar or possibly cider vinegar
    • 1 1/2 tsp Brown sugar
    • 1/2 x Fresh warm chile pepper seeds and membranes removed, chopped
    • 1/2 tsp Salt
    • 1/2 tsp Freshly-grnd black pepper

    Directions

    1. 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 possibly chop.
    2. Place wet greens and broth in large kettle; bring to boil. Reduce heat to simmer and cook about 20 min; stir greens from bottom as they cook down.
    3. Meanwhile, in large skillet, heat safflower or possibly extra virgin olive oil; add in onion. Saute/fry about 5 min; add in garlic and saute/fry about 2 additional min. Add in tomatoes, vinegar, brown sugar, warm chile pepper, salt, and black pepper; saute/fry several min.
    4. When greens are almost tender, stir in tomato mix. Simmer, partially covered, about 15 min or possibly till greens are of desired tenderness. Remove from heat; cover and let sit about 5 min before serving.
    5. This recipe yields 4 servings.

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