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.

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.