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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

  1. Heat olive oil in a large saucepan or Dutch oven over medium heat.

  2. Add onions and cook until soft and lightly golden, about 6 minutes.

  3. Begin adding the greens, one-third at a time, pressing them down as they begin to wilt. Season with salt and pepper.

  4. 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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Cindy

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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. posted Mar 12th, 2009 12:02 pm


Kiely

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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? posted Dec 22nd, 2008 12:13 pm



 

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