Collards Braised In Red Wine

Recipe from John Schenk

Adapted by Mark Bittman

Total Time
20 minutes
Rating
4(50)
Comments
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Featured in: From Collards to Kale, It's the Greening of America

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Ingredients

Yield:6 servings
  • 1½pounds collards, kale or other greens, washed and trimmed
  • ¼cup olive oil
  • 4cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • ½cup chicken stock
  • ½cup dry red wine
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

163 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 383 milligrams sodium

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

  1. 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.

  2. Step 2

    Reduce heat to medium, and add chicken stock, salt and pepper. Cover, and cook for 5 minutes.

  3. 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.

Ratings

4 out of 5
50 user ratings
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Comments

Kiesy

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.

Kiesy

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.

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Credits

Adapted from John Schenk, Clementine, Manhattan

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