Sherry-Glazed Salmon With Collard Greens

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1/4 cup dry sherry

2 tablespoons brown sugar

1 tablespoon low-sodium soy sauce

1/8 teaspoon five-spice powder

1 teaspoon cider vinegar

4 (6-ounce) salmon fillets, skinned (about 1 inch thick)

Cooking spray

1/2 cup water

1/2 cup fat-free, less-sodium chicken broth

1 1/2 teaspoons olive oil

1/2 teaspoon fresh lemon juice

1/2 teaspoon bottled minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (1-pound) bag chopped collard greens

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