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Braised Collard Greens

September 27, 2010

1 bunch collard greens (or any type of greens)

1 can FF chicken broth

1 small onion

1 clove garlic

salt & pepper

sugar (optional)

De-vein collard greens by running a knife through the center to cut out the thick main vein.  Lay greens on top of each other and chop into equal sized strips (About 1 inch by 3 inches).  Chop onion, mince garlic, set aside.

Heat 2-3 tablespoons of olive oil in a stock pot or large saucepan.  When hot, add chopped onion & garlic, season with salt, pepper & sugar to taste.  When onions are translucent add 1 can of chicken broth (make sure you don’t burn the garlic waiting for the onions to cook!  It’s more important to not burn garlic than it is to cook the onions thoroughly).  Stir.  Add greens, stir to coat.  Let mixture reach a boil, then reduce the heat to medium to maintain a simmer.  Let simmer for 20-40 minutes (depending on how cooked you like your greens).

(If you find your greens to be a little bitter as they cook, add a teaspoon of sugar.  Sugar counteracts bitterness.)

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