Collards Braised In Red Wine
Published November 11, 1997
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds collards, kale or other greens, washed and trimmed
¼ cup olive oil
4 cloves garlic, minced
Salt and freshly ground black pepper to taste
½ cup chicken stock
½ cup dry red wine
Nutritional analysis per serving (6 servings)
7 grams carbs; 1 milligram cholesterol; 147 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 5 grams fiber; 383 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Tear or chop greens into bite-size pieces. Place olive oil in a large skillet, and turn heat to medium-high. Add garlic and, when it colors, the greens. Toss frequently, and cook for 3 or 4 minutes.
- Step 2
Reduce heat to medium, and add chicken stock, salt and pepper. Cover, and cook for 5 minutes.
- Step 3
Remove cover, and add wine. Cook, uncovered and stirring frequently, for about 5 minutes, or until almost all of the liquid has evaporated and the greens are tender.
Private Notes
Comments
This is really good! I didn't have homemade chicken stock available, so held off on adding salt until after reducing the wine. The store-bought stock that I used proved to be salty enough, so no extra salt needed. This will go really well with roast pork loin and some of Samin Nosrat's lovely refried 'goodbye' beans.
This is really good! I didn't have homemade chicken stock available, so held off on adding salt until after reducing the wine. The store-bought stock that I used proved to be salty enough, so no extra salt needed. This will go really well with roast pork loin and some of Samin Nosrat's lovely refried 'goodbye' beans.