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

1. Tear or chop greens into bite-size pieces.
2. Place olive oil in a large skillet, and turn heat to medium-high.
3. Add garlic and, when it colors, the greens.
4. Toss frequently, and cook for 3 or 4 minutes.
5. Reduce heat to medium, and add chicken stock, salt and pepper.
6. Cover, and cook for 5 minutes.
7. Remove cover, and add wine.
8. 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)