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Collard Greens With Sun-Dried Tomatoes


4 pounds collard greens
2 cups chicken broth; (defatted)
2 teaspoons safflower or canola oil
1 large yellow onion chopped
3 garlic cloves; minced
10 sun-dried tomatoes sliced
--(no salt added or sulfur)
2 tablespoons balsamic vinegar or cider vinegar
1 tablespoon brown sugar
1 jalapeno, fresh, seeded and de-stem
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground

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 sauté for 5 minutes. Add garlic and sauté for 2 more minuets.. Add tomatoes, vinegar, brown sugar, hot chili pepper, salt, and black pepper. Sauté several minutes. When greens are almost tender, stir in tomato mixture. Simmer, partially covered for about 15 minutes. Cover and let sit for 5 minutes before serving. Serves 8. Yeah, right! Posted to BBQ List by Jeff Lipsitt on Feb 21, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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