Recipe: Fall Flavor Collards with Cranberries

Fall Flavor Collards with Cranberries

3 tablespoons olive oil
1 (8-ounce) red onion, chopped
2 to 3 cloves garlic, chopped
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/3 cup dried, sweetened cranberries, divided
1 (2-pound) bag Cut `n Clean Greens Collard Greens
Salt and pepper
1/3 cup chopped toasted pecans

Heat oil in a 12- to 14-inch saute pan with a lid. When hot, add onion and saute for about 8 minutes, adding garlic during the last minute, stirring frequently.

Add vinegar, brown sugar and most of the cranberries (reserve about 1-2 tablespoons for later).

Rinse greens and drain in a colander, then transfer greens to pan. Cook and stir (tongs work well) until wilted enough to cover with a lid. Cook, covered, stirring and turning occasionally, for 15 minutes, until greens are tender. Add another tablespoon or two of water if pan is drying up. Taste and season with a bit of salt and pepper.

Stir in remaining cranberries (for a bright look). Sprinkle with pecans and serve.

Servings: 6-8
Source: San Miguel Produce Inc.