Prep 5 mins
Cook 15 mins
Feel free to substitute turnip greens. This recipe has been posted to accompany my Honey Glazed Plantains and Jerk Rib Eye...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Cook according to your taste!
- 24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
- 2 tablespoons butter
- 1⁄2 cup onion, finely diced
- crushed red pepper flakes, season to your taste
- 1⁄2 cup chicken stock, homemade is best
- kosher salt
- black pepper, freshly cracked
- Wash greens thoroughly, making sure all dirt and grit have been removed.
- In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
- In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
- Once onions are tender, add collard greens and chicken stock to the pan.
- Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
Delicious! I used frozen greens since I have had trouble getting fresh greens clean in the past For ZWT7 Saucy Silverados.
I used broccoli greens (from the same family as collards). This is a ok recipe - a lot of the flavor is coming from the chicken stock, so use a good one. We found the serving size to be quite generous.
I used canned collard greens(couldn't get to the store) and it turned out delicious! Loved the little kick from the red pepper flakes. Thanks! Made for ZWT 2011-Africa.