Simple Southern Collard Greens
Collard greens are among my favorite winter vegetable and they are incredibly easy to prepare. You can cook every part of this vegetable from the leaf to the root.
Ingredients
- Olive oil
- 1 onion chopped
- 1 tablespoon garlic
- 2 pounds collards washed and pulled from the stem
- 2 cups dry white wine such as a Chardonnay
- 4 cups vegetable or chicken broth
- 1/4 teaspoon red pepper flakes
- 1 tablespoon kosher salt
- ¼ tablespoon freshly ground black pepper
Instructions
- Sweat the onions on the stovetop, cooking them in olive oil at low heat until they are translucent, about 5 minutes. Add garlic and continue to cook for 30 seconds longer.
- Placed washed collards into sauté pan. You may have to add half of the greens to the pan and let them shrink and then add the other half. Add wine, broth, red pepper flakes, salt, and pepper to the pan. Bring mixture to a boil at medium-high heat and then lower to simmer for 1 hour. Serve with Southern fried cornbread or jalapeño cornbread crumbled up in your tasty collard greens! Serve alongside black-eyed peas.
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