A classic veggie dish gets an extra kick from crushed red pepper.
2 pounds collard greens, large stems removed, and leaves sliced
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. crushed red pepper
1 cup water or vegetable stock
1/2 red onion, sliced
2 Tbsp. cider vinegar
Kosher salt, to taste
Ground black pepper, to taste
Active time: 20 minutes
Total time: 30 minutes
In a large pot, heat olive oil over medium heat until shimmering. Add garlic and crushed red pepper and cook, stirring occasionally, until garlic is softened but not brown, about 1 minute. Add water or stock, and bring to a simmer.
Add onion and collard greens to pot. Stir in vinegar. Cook until collards are tender, 10 to 15 minutes. Add salt and black pepper to taste.
Printed from Oprah.com on Friday, December 13, 2013