Anonymous Tue May 23 19:39:09 2006

4 pounds collard greens

2 cups chicken broth -- (defatted)

2 teaspoons safflower or canola oil

1 large yellow onion chopped

3 garlic cloves -- minced

10 sun-dried tomatoes sliced

--(no salt added or sulfur)

2 tablespoon balsamic vinegar or cider vinegar

1 tablespoon brown sugar

1 jalapeno, fresh, seeded and de-stemmed

1 teaspoon salt

1/2 teaspoon black pepper, freshly ground

Roll the greens and slice them very thin. Put them into a pot with the broth and boil.. Then

simmer for 20 minutes. In another pot, heat oil and add onion and saut� for 5 minutes. Add

garlic and saut� for 2 more minuets.. Add tomatoes, vinegar, brown sugar, hot chili pepper,

salt, and black pepper. Saut� several minutes. When greens are almost tender, stir in

tomato mixture. Simmer, partially covered for about 15 minutes. Cover and let sit for 5

minutes before serving. Serves 8. Yeah, right! Posted to BBQ List by Jeff Lipsitt on Feb 21,

1998