1 tbsp olive oil1 tbsp butter1/2 large onion, chopped1 tsp red pepper flakes1 clove garlic, finely chopped1 lb collard greens, chopped3 c. vegetable stock2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
From Cooking For Real
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This recipe was most recently featured in
Boston Organics Newsletter No. 50 of 2015.