Southern-style Vegetarian Collards
This will make a nice pot likker for your cornbread so make sure you save the juice from this dish. The juice is a side dish all its own!
Ingredients:
1 Tbsp. olive oil
1 Tbsp. butter
1/2 large onion, chopped
1 tsp red pepper flakes (maybe one of your dried cayennes, chopped)
1 clove garlic, finely chopped
1 lb collard greens, chopped
3 cups vegetable stock
2 tomatoes, chopped
Salt and freshly ground black pepper
Preparation:
In a large pot over medium heat, heat oil and butter.
Saute the onions until 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 20-40 minutes, depending on your preference.
Add tomatoes and season with salt and freshly ground black pepper to taste (I like a good amount of black pepper for this).
Serve with your Hoppin John or Black-eyed pea recipe. Happy Eating!
