Yield: 1 Servings
|4 pounds||Collard greens|
|2 cups||Chicken broth; (defatted)|
|2 teaspoons||Saaflower oil or canola oil|
|1 large||Yellow onion chopped|
|3 \N||Garlic cloves; minced|
|10 \N||Sun-dried timatoes sliced; (no salt added or sulpher)|
|2 tablespoons||Balsamic vinegar or cider vinegar|
|1 tablespoon||Brown sugar|
|1 \N||Fresh hot chili pepper; seeds and membranes removed|
OK, here's the method:
Roll the greens and slice them very thin. Put them into a pot with the broth and boil.. Then simmer for 20 minutes.
In another pot, heat oil and add onion and saute for 5 minutes. Add garlic and saute for 2 more mintes.. Add tomatoes, vinegar, brown sugar, hot chili pepper, salt, and black pepper. Saute several minutes.
When greens are almost tender, stir in tomato mixture. Simmer, partially covered for about 15 minutes. Cover and let sit for for 5 minutes before serving. Serves 8. Yeah, right! Posted to bbq-digest by JLipsitt@... on Feb 21, 1998