Cooking Index - Cooking Recipes & IdeasCollard Greens With Sun-Dried Tomatoes Recipe - Cooking Index

Collard Greens With Sun-Dried Tomatoes

Courses: Side dish
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozSmall young collard greens
1 cup 237mlChicken stock or vegetable stock
1 tablespoon 15mlSafflower oil or olive oil
1/2 tablespoon 7.5mlYellow onion - chopped (large)
2   Garlic cloves - minced
5   Sun-dried tomatoes - sliced
  (no salt or sulfur added)
1 tablespoon 15mlBalsamic vinegar or cider vinegar
1 1/2 teaspoons 7.5mlBrown sugar
1/2   Fresh hot chile pepper - seeds and membranes
  Removed, minced
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper

Recipe Instructions

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, or chop.

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

Meanwhile, in large skillet, heat safflower or olive oil; add onion. Saute about 5 minutes; add garlic and saute about 2 additional minutes. Add tomatoes, vinegar, brown sugar, hot chile pepper, salt, and black pepper; saute several minutes.

When greens are almost tender, stir in tomato 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.

This recipe yields 4 servings.

Per Serving:

Calories - 133; Fat - 4 grams; Sodium - 105 milligrams

COOKING LIVE with Sara Moulton - Recipe courtesy Jonell Nash, Food Editor of Essence Magazine - From the TV FOOD NETWORK - (Show # CL-8960)


Average rating:

8 (1 votes)

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