Recipe - Collard Greens With Sun-Dried Tomatoes (Light)

4 pound Collard greens
2 cup Chicken or vegetable broth
2 tablespoon Safflower or olive oil
1 lg Onion, chopped
3 Cloves garlic, minced
10 Sundried tomatoes,
reconstitute, slice
2 tablespoon Balsamic or cider vinegar
1 tablespoon Brown sugar
1 Fresh hot chili pepper,
stemmed, seeded, minced
One half teaspoon Salt, or to taste
One half teaspoon Freshly ground black pepper

1. 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.

2. Place wet greens and broth in a large kettle. Bring to a boil. reduce
heat to simmer and cook about 20 minutes; stir greens from bottom as they
cook down.

3. Meanwhile, in large skillet, heat oil; add onion. Saute 5 minutes. Add
garlic and saute about 2 additional minutes. Add tomatoes, vinegar, brown
sugar, chili pepper, salt and pepper. Cook a few minutes.

4. When greens are almost tender, stir in onion 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.

NOTES : From "LowFat Soul" by Jonell Nash MC formatted 2/25/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 2/19/97

Posted to MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.