Cooking collard greens in broth adds richness and depth. A perfect fall dish!
Ingredients:
4 cups chicken or vegetable broth
1 bunch collard greens, stems and ribs removed
1/4 cup extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
coarse sea salt and freshly ground black pepper
1/2 jar Local Folks Foods diced tomatoes
Directions:
In a large pot, bring broth to a boil over medium-high heat. Add greens and cook until tender, 10 to 15 minutes; drain, reserving stock.
Heat oil in a large Dutch oven over medium heat. Add onion and season with salt and pepper, cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.
Add tomatoes, cook, stirring, 5 minutes. Add cooked greens and 1 cup reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper, serve. Serves 3 to 4.