Food Network: Sauteed Collard Greens

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Sauteed Collard Greens
Recipe courtesy Tyler Florence

Ingredients
2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper

Instructions
To prepare the greens: cut away the tough stalks and
stems from the collards and discard any leaves that are bruised or yellow. Fill
the sink with water and salt, the salt helps to remove any impurities. Wash the

collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear.
Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut
them into 1-inch ribbons. Repeat until all the leaves are shredded.

Heat a large deep skillet over medium flame and coat with the oil. Add the garlic
and saute for 2 minutes to soften. Add the greens and toss well with the oil and
garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the
greens are wilted and tender; take care not to overcook. Season with salt and
pepper and serve.