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Created By: Chef Keith Snow
Description:
This simple recipe produces tender and flavorful greens that make a delicious side dish or a hearty meal all on their own. Replacing the chicken broth with vegetable broth makes this a fantastic vegan and vegetarian dish.
Ingredients:
2 pounds organic washed collard greens
1/2 cups white onion, chopped
2 cups organic chicken broth
1/4 teaspoons black pepper
1 teaspoon salt
Directions:
1. In a heavy pot over medium heat add olive oil and onions, cook for 2 minutes stirring often. Season with salt and pepper.
2. Add collards and chicken stock, reduce heat to low and cover tightly, then cook for 45 minutes over low heat.
Chef’s Note: Be sure to cook over low heat and make sure the liquid is not evaporating too quickly or the greens will burn. A tight-fitting lid will help keep the moisture in.
{ 2 comments… read them below or add one }
Hi Keith,
I am not from the south but my Dad is, so I was brought up on collard greens ans black eyed peas. Now that Iam grown and on my own I find myself making not only collard greens but I like to mix them with kale and mustard greens. I make them just like you do but I do add the smoked ham hock SOOOO GOOOD. I love them!!!!!
They Are awesome….and they cooke them well down here in the south
Keith