In stockpot over medium-high heat, add olive oil
and onions. Saute 3-5 minutes. Add brown sugar
and pepper. Cover and continue cooking 7-10
minutes watching closely so onions don't burn.
Stir often.
Add greens and chicken stock and toss with onions.
Cook 3-5 minutes until greens are wilted.
Serve hot.
Originally Submitted
10/23/2017
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