Ingredients:
2 collard bunches
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Salt & pepper
Preparation:
Cut away collard stems and shred leaves into 1-inch ribbons. In large, deep skillet, sauté garlic with oil over medium heat until garlic is softened. Add greens and toss well with oil and garlic. Pour in chicken broth and cook 45 minutes to 1 hour until greens are wilted and tender. Add salt and pepper to taste.
Makes 8 servings.
