Instructions: Pick through greens, discarding yellow leaves and thick stems; rinse thoroughly in several changes of water. One small batch at a time, stack and roll leaves into cigar shapes; slice crosswise into thin strips, or chop.

Place wet greens and broth in large kettle; bring to boil. Reduce heat to simmer and cook about 20 minutes; stir greens from bottom as they cook down.

Meanwhile, in large skillet, heat safflower or olive oil; add onion. Saute about 5 minutes; add garlic and saute about 2 additional minutes. Add tomatoes, vinegar, brown sugar, hot chile pepper, salt, and black pepper; saute several minutes.

When greens are almost tender, stir in tomato mixture. Simmer, partially covered, about 15 minutes or until greens are of desired tenderness. Remove from heat; cover and let sit about 5 minutes before serving.

This recipe yields 4 servings.

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