🙞 Collard Greens

Ingredients

• 1 tbs olive oil
• ½ white onion
• 3-4 cloves garlic
• 2 cups beef broth, or vegetable broth if vegan, enough to cover at least half the chopped greens
• 2 bundles of cooking greens

Equipment

• Stock pot or dutch oven, with lid
• Collander

Preparation

• Thoroughly wash greens, then slice out the stem and any large veins, leaving only the leaf
• Cut the greens into strips or squares

Instructions

1. Saute onion in olive oil on medium-high heat until softened
2. Add garlic, saute until fragrant, stirring frequently
3. Add greens and stock, then stir to incorporate
4. Bring to a simmer, cover, then cook for 10-15 minutes on medium-low heat
5. Stir occasionally to check doneness
6. Remove from heat, then drain the broth for use later, squeezing out as much liquid as possible without damaging the greens

Notes

The broth, once it's had the greens cooked in it, has a wonderful and complex flavor that is great for a sipping broth, or a component in a soup.