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Collards Braised in Balsamic Vinegar and Tomato

Submitted by Member: Renee Gahan

The pot liquor is fabulous. Cornbread or focaccia and some beans would make a wonderful and simple meal.

1/2 medium onion chopped
1 clove of garlic minced
2 Tbsp olive oil
1 bunch of collards chopped
1 Tbsp balsamic vinegar or to taste
1 can petite diced fire roasted tomatoes
salt and pepper

Put a large pot on medium high. Allow it to heat and add the oil. Allow the oil to heat and add the onion. Salt and pepper to taste. When the onion begins to soften, add the garlic. Once the onion and garlic begin to brown add the collards. Add the vinegar and tomato and mix to coat the collards with the other ingredients. Tongs come in handy here. Put a lid on the pot and let it all simmer until the collards are done, 10-12 minutes.

Check them once after a few minutes to stir ingredients from the bottom of the pot and onto the collards.

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