Collard Greens With Sun-Dried Tomatoes

Recipe Ingredients

2 lbs	908g / 32oz	Small young collard greens
1 cup	237ml	Chicken stock or vegetable stock
1 tablespoon	15ml	Safflower oil or olive oil
1/2 tablespoon	7.5ml	Yellow onion - chopped (large)
2		Garlic cloves - minced
5		Sun-dried tomatoes - sliced
		(no salt or sulfur added)
1 tablespoon	15ml	Balsamic vinegar or cider vinegar
1 1/2 teaspoons	7.5ml	Brown sugar
1/2		Fresh hot chile pepper - seeds and membranes
		Removed, minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

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

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy Jonell Nash, Food Editor of Essence Magazine - From the TV FOOD NETWORK - (Show # CL-8960)

Rating

Average rating:

9 (2 votes)

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