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Braised Collard Greens with Red Wine
Rocco ditches the traditional recipe for something flavorful and good for you.
Yield: Serves 6-7
Ingredients
- 1 large bunch Collard Greens, chopped
- 2 cups Red wine
- 8 oz. low sodium chicken broth
- 3 cloves Garlic, chopped
- 2 Tbsp. White Onion, chopped
- Pinch of Black Pepper
Instructions
Heat olive oil in a large saucepan or Dutch oven over medium heat.
Add onions and cook until soft and lightly golden, about 6 minutes.
Begin adding the greens, one-third at a time, pressing them down as they begin to wilt. Season with salt and pepper.
Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 8 minutes. Serve hot.
- Note: chicken stock can be substituted for red wine if desired
Source: Chef Rocco DiSpiritio for Biggest Loser
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This recipe is confusing, whomever wrote this really needs to retrac it and list it over. Guess we figure out how to cook it ourselves.
Where did the olive oil come from? It's not listed in the recipe. Also what am I supposed to do with the wine and chicken broth?
