Yield: 4 servings

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Directions:

  1. In a large pot over medium heat, heat oil and butter.
  2. Saute the onions until slightly softened, about 2 minutes.
  3. Add the red pepper flakes and garlic, cook another minute.
  4. Add collard greens and cook another minute.
  5. Add the vegetable stock, cover and bring to a simmer.
  6. Cook until greens are tender, about 40 minutes.
  7. Add tomatoes and season with salt and freshly ground black pepper.