Recipe information
Yield
6 Servings
Ingredients
2
tablespoons (1/4 stick) butter
2
tablespoons vegetable oil
1
onion, chopped
3
garlic cloves, chopped
2
pounds collard greens, Swiss chard, or broccoli rabe (rapini), thick stems trimmed, leaves coarsely chopped
2
cups low-salt chicken broth
1
tablespoon red wine vinegar
Need to make a substitution?
Preparation
Melt butter with vegetable oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until tender, about 6 minutes. Add greens and sauté until beginning to wilt. Stir in broth; bring to boil. Reduce heat, cover, and simmer until greens are very tender, stirring occasionally, about 45 minutes. Stir in vinegar. Season with salt and pepper.