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