Vegetarian “Southern-Style” Collard Greens

1 Tbsp olive oil

1 Tbsp butter

½ large onion, chopped

1 tspn red pepper flakes

1 clove garlic, pressed

1 pound collard greens, chopped

3 cups vegetable stock

2 tomatoes, chopped

Salt and freshly ground black pepper

Prepare the collard greens by cutting off the course stem, then cutting across the leaves making thin strips. In a large pot over medium heat, heat oil and butter. Saute the onions until lightly softened, about 2 minutes, then add the red pepper flakes, garlic and cook another minute. Add the vegetable stock, cover, and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

–Recipe from foodnetwork.com