Collards Braised In 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)

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