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Collard Greens with Pomegranate Molasses
adapted from Paula Wolfert's Mediterranean Greens and Grains

The original recipe used mustard greens, but I feel better when I am finished downing a big bowl of collards.  This is particularly lovely over Thai black sticky rice.

 One large bunch collard greens, or enough of your favorite young greens to make about four cups when washed, stemmed, and torn

2 T olive oil
Garlic, minced, to your taste (
the original called for 1 clove, but I use several)

1 t pomegranate molasses

freshly ground pepper

In a 4-6 quart pot, set several quarts of water to boil with a pinch of salt.

Meanwhile, wash the collards.  Tear out the central stems and stack the half-stems.  Slice or tear the greens into pieces a couple of inches wide.  Drop into the boiling water and let them cook 4-5 minutes (if you use mustard greens or young chard, 2 minutes should be enough).  While they're boiling, mince the garlic.  Drain into a colander.

In the same pot, heat the olive oil, stir in the garlic and stir around for 30 seconds.  Add the greens and cook until tender, stirring frequently.  

While the greens cook, dilute the pomegranate molasses in a small amount of water to help it mix evenly and avoid scorching.  Add to the greens and stir constantly until liquid is mostly evaporated and thickened (this should take just a minute or two).  

Season to taste with salt and pepper.

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