Braised Collard Greens

Olive Oil, 1 tbsp (remove)
Garlic, 2 cloves (remove)
Collards, 454 grams (remove)
Chicken Broth, 1 cup (8 fl oz) (remove)
Cider Vinegar, 1 tbsp (remove)
Granulated Sugar, 2 tsp (remove)
Salt, 1 tsp (remove)
Pepper, red or cayenne, 0.5 tsp (remove)

(If you're cleaning/prepping the greens yourself, you may want to do so before starting the skillet.) Heat the olive oil in a large skillet til shimmery. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 45 minutes, stirring occasionally. Taste and adjust seasonings.

HOW TO CLEAN/CHOP COLLARD GREENS Wash the greens well. I rinse them under slightly warm running water. Others like to let greens soak in water for a few minutes to loosen any dirt, then rinse well. Trim away any rough stems pieces or bruised leaves. Cut out the stems from all the leaves, collect together and chop into one-inch pieces. Roll 1 - 2 leaves into 'cigar rolls'. Holding a roll with your fingers, to hold it together, slice into it lengthwise. Then cut cross-wise.



Number of Servings: 4

Recipe submitted by SparkPeople user DONNAARIES.