1 tbsp Olive oil 1/2 Large onion, chopped 1 tsp Red pepper flakes 3 Cloves of garlic, finely chopped 1 lb Collard greens, chopped 3 cups Vegetable stock 2 Tomatoes, chopped Salt and freshly ground pepper to taste
In a large pot over medium heat, heat oil. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, and 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.
My vegetarian and I liked this. I did not have tomatoes so didn't add them. It didn't take 40 minutes for the greens to get tender but I really enjoyed this! My first try cooking with collard greens!
I've made this recipe before and its the best collards I've ever made. A great healthy version of this dish, totally recommended. I liked to sprinkle mine with rice wine vinegar and a touch of salt on my plate, yum!