A classic veggie dish gets an extra kick from crushed red pepper.

Serves 6


  • 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.


Next Story