Braised Collard Greens with Red Wine
Rocco ditches the traditional recipe for something flavorful and good for you.Yield: Serves 6-7
- 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
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