KARDEA'S COLLARD GREENS WITH TOMATO

Kardea's Collard Greens with Tomato image

Provided by Kardea Brown

Time 45m

Yield 6 servings

Number Of Ingredients 10

Previous Next

1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 large onion, chopped
2 cloves garlic, finely chopped
1 1/2 to 2 cups vegetable stock
2 teaspoons peeled, grated ginger root
1 pound (2 bunches) collard greens, chopped
2 teaspoons honey
Kosher salt and freshly cracked black pepper
2 large beefsteak tomatoes, cored and chopped

Steps:

Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.