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Napoleon's Everyday Gourmet Grilling
by Ted Reader
Serves 4 to 6
Prep Time: 25 minutes
Cook Time: 25 minutes

• 1 bunch collard greens
• 2 tbsp kosher salt
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• 2 jalapeno peppers, seeded and diced
• 1/4 cup chicken stock
• 2 tbsp corn syrup
• 2 tbsp cider vinegar
• 2 tbsp butter
• Salt and freshly ground black
• pepper to taste

Cut the tough stems and ribs off the collard greens and discard. Wash the greens very thoroughly in lots of cold water to remove grit and sand.

Stack leaves in piles of 2 or 3 and roll into a cigar shape. Thinly slice the rolls to produce a chiffonade of collard greens.

Wash the sliced greens in cold water one more time (these greens can be very sandy) and drain well. Place greens in a bowl and toss with the salt. Let sit for 15 minutes. Rinse under cold water and drain well (a lettuce spinner is handy here).

In a large deep skillet, heat the oil over medium high heat. Saute the onion for 2 to 3 minutes, then add the garlic and jalapenos and saute for an additional 2 to 3 minutes, until the onion is translucent and the garlic and Chile are fragrant.

Add the collard greens and chicken stock and bring to a boil. Reduce heat, and simmer the greens for 10 minutes, allowing moisture to boil away. Stir in corn syrup, vinegar, and butter.

Season to taste with salt and black pepper and serve immediately.


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