Collards Braised In Red Wine
- 1 1/2 pounds collards, kale or other greens, washed and trimmed
- 1/4 cup olive oil
- 4 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup chicken stock
- 1/2 cup dry red wine
- 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.
- Reduce heat to medium, and add chicken stock, salt and pepper.
- Cover, and cook for 5 minutes.
- 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.
collards, olive oil, garlic, salt, chicken stock, red wine
Taken from cooking.nytimes.com/recipes/5695 (may not work)