COLLARDS BRAISED IN RED WINE
Steps:
- Method * 1. Tear or chop greens into bite-size pieces. Place olive oil in a large skillet, and turn heat to medium-high. Add garlic and, when it colors, the greens. Toss frequently, and cook for 3 or 4 minutes. * 2. Reduce heat to medium, and add chicken stock, salt and pepper. Cover, and cook for 5 minutes. * 3. Remove cover, and add wine. Cook, uncovered and stirring frequently, for about 5 minutes, or until almost all of the liquid has evaporated and the greens are tender. Yield: 6 servings. Source: Adapted from Michael Lomonaco
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