| Braised Collards with Caramelized Onions
2 tablespoons of unsalted butter
1 tablespoon of olive oil
2 large onions, thinly sliced
3 Cloves roasted garlic
4 pounds of collard greens; washed, stems removed, and cut into 1/2 inch pieces
2 cups of chicken stock
1 tablespoon of salt
1 teaspoon of hot red pepper flakes
In a large Dutch oven, heat the butter and oil over medium heat. Add the onions and cook, covered, for 10 minutes, or until soft. Remove the cover and continue cooking until brown and caramelized. Add the garlic and cook for one minute. Add the collard greens, stock, salt, and red pepper flakes, cover, and cook over medium-high heat, stirring occasionally, for 30 minutes or until tender. 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l. |
