INGREDIENTS
1½ lb. fresh collard greens
2 Tbsp. butter
½ cup finely diced onion
Crushed red pepper flakes, to taste
½ cup chicken stock
Kosher salt and freshly ground black pepper, to taste
PREPARATION
• Remove and discard all but 1 inch of the collard stems. Strip the leaves from the remaining center stems. Cut the leaves into 2-by-2-inch squares and thinly slice the stems. Thoroughly wash the greens, making sure all dirt and grit are removed.
• Bring a large pot of water to boil over high heat. Submerge the collard greens and boil 3 minutes. Drain and set aside.
• In a large skillet over medium-high heat, melt the butter, then saute the onion with red pepper flakes to taste until the onions are tender, 2 to 3 minutes.
• Add the collard greens and chicken stock to the skillet and raise the heat to high. Wilt the greens, stirring occasionally until desired tenderness is reached, 5 to 7 minutes, adding more stock or water to prevent burning. Season to taste with salt and pepper.
This article appears in October 2018.