Ingredients:
- Large bunch of collards washed well and cut into 1-2 inch pieces
- 1/4 cup chopped onion
- 1 T extra virgin olive oil
- salt, pepper to taste
- 2 t turbinado sugar
- 1/2 cup sweet wine
Instructions:
- Bring a 6 quart stainless steel pot filled with water to a rolling boil. Add collards and cook for 9-10 minutes until tender. Drain well and return to pot.
- Meanwhile, saute onion in olive oil until softened. Add turbinado sugar, salt and pepper and stir. Let the onion caramelize by letting it cook for another 3-5 minutes. Add the wine and turn up the heat. The mixture should reduce to about half. Take away from the heat.
- Pour the wine mixture over the drained collards and mix well.
Lisa
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