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9 lb. Collard Green
2 1/8 cup Chicken Broth
2 tsp. Safflower Oil
1 can Yellow Onion, Chopped
3 whole Garlic -- minced
10 whole Sun-dried Tomato
2 tbs. Balsamic Vinegar
1 tbs. Brown Sugar
1 whole Jalapeno Pepper
1 tsp. Salt
1/2 tsp. Black Pepper
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
2 1/8 cup Chicken Broth
2 tsp. Safflower Oil
1 can Yellow Onion, Chopped
3 whole Garlic -- minced
10 whole Sun-dried Tomato
2 tbs. Balsamic Vinegar
1 tbs. Brown Sugar
1 whole Jalapeno Pepper
1 tsp. Salt
1/2 tsp. Black Pepper
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
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