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Collard Greens With Sun Dried Tomatoes (Light) Recipe

by Global Cookbook

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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