4 lb Collard greens
2 cup Chicken or vegetable broth
2 tbsp Safflower or olive oil
1 large Onion, chopped
3 Cloves garlic, minced
10 Sun-dried tomatoes, reconstitute, slice
2 tbsp Balsamic or cider vinegar
1 tbsp Brown sugar
1 Fresh hot chili pepper, stemmed, seeded, minced
1/2 tsp Salt, or to taste
1/2 tsp Freshly ground black pepper
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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.
2. Place wet greens and broth in a large kettle. Bring to a boil. reduce heat to simmer and cook about 20 minutes; stir greens from bottom as they cook down.
3. Meanwhile, in large skillet, heat oil; add onion. Saute 5 minutes. Add garlic and saute about 2 additional minutes. Add tomatoes, vinegar, brown sugar, chili pepper, salt and pepper. Cook a few minutes.
4. When greens are almost tender, stir in onion 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.
NOTES : From "Low-Fat Soul" by Jonell Nash MC formatted 2/25/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 2/19/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on Feb 26, 1997.
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