Prep 25 mins
Cook 1 hr
I work in food service and one of our cooks made this one night. I loved it and asked for the recipe. It's exceptional.
- 2 tablespoons tomatoes
- 2 tablespoons red onions
- 2 tablespoons garlic
- 3 tablespoons vegetable oil
- 2 cups collard greens
- 1 teaspoon honey
- 1 teaspoon Tabasco sauce
- 1 teaspoon red pepper flakes
- 3⁄4 cup chicken stock
- Sautee tomato, red onion, and garlic in vegetable oil on med- high heat Add collards.
- As the collards sweat, add honey, tobasco, red pepper flake, and chicken stock After everything is in the pan, reduce heat to just over low heat and cook about 2 hr.
We got collards in today's CSA box and this New England girl had no idea what to do with them. I was pleasantly surprised at this recipe... have already shared with my friends who also didn't know how to cook them!
Edited to add: I just found the tag that came on the greens. They were CHARD! (I TOLD you I had no idea!) Tasted good, anyway!
This was fantastic! I used 2 bunches of collards and ketchup in place of the tomatoes (which I was *not* happy about, but the tomato paste I thought I had had gone off). I think the ketchup made it sweeter than it should have been, but there was still enough spice to give it some serious zing. I only cooked them for an hour or so because I started cooking late and they were the perfect texture for us. Thanks for adding another great collards recipe to my life!
Next to kale, collards are my second favorite cooked greens and this recipe is the best! After step 1, I put everything in my crock pot and cook it on high, 2.5 to 3 hours, adding broth as needed. Thanks for posting this recipe Matt!