Recipe created by Tanya Holland
Oprah.com |
From the June 2012 issue of O, The Oprah Magazine
A classic veggie dish gets an extra kick from crushed red pepper.
Serves 6
Ingredients
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
Directions
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.
