Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        collard greens
   2      cups          chicken broth -- (defatted)
   2      teaspoons     safflower or canola oil
   1      large         yellow onion chopped
   3                    garlic cloves -- minced
  10                    sun-dried tomatoes sliced
                        --(no salt added or sulfur)
   2      tablespoons   balsamic vinegar or cider vinegar
   1      tablespoon    brown sugar
   1                    jalapeno, fresh, seeded and de-stemmed
   1      teaspoon      salt
     1/2  teaspoon      black pepper, freshly ground

Preparation:

Roll the greens and slice them very thin. Put them into a pot with the broth and boil.. Then simmer for 20 minutes. In another pot, heat oil and add onion and sauté for 5 minutes. Add garlic and sauté for 2 more minuets.. Add tomatoes, vinegar, brown sugar, hot chili pepper, salt, and black pepper. Sauté several minutes. When greens are almost tender, stir in tomato mixture. Simmer, partially covered for about 15 minutes. Cover and let sit for 5 minutes before serving. Serves 8. Yeah, right!