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Collard Greens

Adapted from Michael W. Twitty’s “Cash Collards.” These can be quite spicy, so adjust the cayenne to your preference.

SERVINGS: 6

INGREDIENTS

  • 4 tablespoons oil
  • 4 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 1 fresh cayenne pepper, chopped (or up to 1 teaspoon dried cayenne)
  • 5 cups collard greens, kale, or turnip greens, stems removed and sliced
  • Salt and pepper to taste
  • 1 cup vegetable stock
  • 2 tablespoons fresh herbs (oregano, marjoram, or parsley)

Heat oil in a large pan over medium heat. Add garlic and onion with salt and pepper; sauté until translucent. Add cayenne. Add greens one cup at a time, allowing each batch to wilt before adding more. Add vegetable stock and simmer uncovered for 10–15 minutes. Finish with fresh herbs.

This dish is delicious served with rice and beans!

THANK YOU TO OUR SPONSOR, ARIZONA COMPLETE HEALTH, FOR THIS FRESH AND HEALTHY RECIPE.

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