A few weeks ago we stopped at a great Southern-style cooking restaurant for some food after the big move. The food was phenomenal, but I wished I would have ordered another side of collard greens! I’ll admit that I was a little hesitant to try them in the beginning.. it just looked like soggy cooked lettuce to me, but I’m so happy I got over that! To satisfy my craving I set out to make my own, choosing to go veggie instead of the pork collard greens I had at the restaurant. If you’ve never had them before, they’re a must try!
(makes approximately 4 servings)
1 Tbs olive oil
1 Tbs unsalted butter
½ large red onion, finely chopped
1 garlic clove, minced
1 tsp crushed red pepper flakes
1 bunch of collard greens, chopped
3 cups vegetable stock – click here to get my recipe for Homemade Vegetable Stock
1 large tomato, seeds removed and chopped
1 green bell pepper, cut into strips
Freshly ground sea salt and pepper
(1.) Add olive oil and butter to a large pot and heat over medium heat. Once hot, add onions and sauté for 2-3 minutes. (2.) Add minced garlic and pepper flakes and cook another 1-2 minutes. (3.) Add collard greens and toss ingredients with a wooden spoon to mix. Cook for 1 minute. (4.) Add vegetable stock, cover, and bring to a simmer.
(5.) Cook for 30 minutes. (6.) Add bell pepper, cover, and (7.) simmer for another 10 minutes or until collard greens and peppers are tender. (8.) Add tomatoes and season with salt and pepper.
Distribute between bowls, add a little broth, and serve right away!