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Vegetarian Collards

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 large onion, chopped
  • 1 teaspoon red pepper flakes  (less if you have diners who don’t like spicy food)
  • 1 garlic clove finely chopped
  • 1 pound collard greens chopped
  • 3 cups vegetable stock
  • 2 tomatoes, seeded and chopped
  • Salt and fresh ground pepper

Directions

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, 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.

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