Thursday, March 22, 2018

Christopher's Collard Greens

2 Tablespoon butter
2 Tablespoon extra virgin olive oil
1 onion finely chopped
2 cloves garlic, smashed
1/2 teaspoon Aleppo pepper flakes (or a pinch of red pepper flakes)
1 large bag chopped collard greens
2 tablespoon Bragg's Amino Acid
½ cup veg stock

  1. Heat butter and oils in Dutch oven on medium-high until shimmery
  2. Add onion and saute 8 minutes
  3. Add garlic and pepper flakes, cook for 30 seconds
  4. Add greens, amino acid and veg stock. Use tongs to turn greens every 60 seconds until most look wilted (about 5 turns)
  5. Cover and cook on LOW for about 45 minutes.
* This recipe can also be done with chopped kale!  If using kale: reduce the cooking time in step 5 to about 20 minutes.

* A non-vegetarian variation: Omit the butter and add about 1/3 cup of diced slab bacon (or pork belly).  Remove the cooked meat before adding the onions to the fat/olive oil mixture (in step 2).  Add the cooked meat back to the pot and stir well before serving.