Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vegetable oil |
| 1 cup | Thinly sliced onion |
| 2 | Minced garlic cloves |
| 10 cups | Washed, trimmed and coarsely chopped greens (try kale, collard, mustard or turnip) |
| 3 cups | Low-sodium chicken broth or Ham Broth (see recipe) |
| 1 teaspoon | Granulated sugar |
| 1 teaspoon | Cider vinegar |
| 1 pinch | Ground red pepper (optional) |
1. Place large, deep nonstick skillet or saucepan over medium heat 30 seconds. Add oil; heat 30 seconds. Add onion and saute until wilted, about 5 minutes. Add garlic; cook 1 minute longer.
2. Add greens and toss until slightly wilted, 1-2 minutes. Add broth, sugar, vinegar and ground red pepper, if using; bring to a boil. Reduce heat to low, cover and simmer until tender, about 10 minutes. Divide greens and broth ("pot liquor") evenly into 4 serving bowls.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.