Vegetarian Collard Greens

Vegetarian Collard Greens

(a slight riff on tradition)

Ingredients:

2 pounds of Collard Greens (even more would be better but it depends on how many people you’re cooking for) – washed and cut into 1-inch square (ish)
1 big glug of olive oil in a Dutch oven or pan with a lid
1 large yellow onion chopped
2 small cloves garlic, peeled, smashed and chopped finely
2 tsp Chipotle flakes (my secret weapon – and See, Temecula Olive Company under “Favorite Links” on the right hand side of Batch-33.com home page)
6 Cups of vegetable stock – I use home made –(it makes all the difference in the world but go ahead and use boxed or canned if you don’t have home made). My favorite vegetable stock recipe is in Mark Bittman’s book “How to Cook Everything Vegetarian” (See “Resources” on the Batch-33.com homepage).
4 tomatoes seeded and chopped
salt and pepper

Directions:

In the Dutch oven, over medium high heat, put in the glug of olive oil and sauté the chopped onions until almost soft – about three minutes. Add the chipotle flakes (or red pepper flakes) and the chopped garlic. Cook for another minute.
Add in the chopped collard greens and cook for yet another minute or two. The greens should be compressing in the pot. Add the vegetable stock, cover and bring to a simmer. Cook for about 30 minutes or until the greens are as tender as you would like them to be. Taste the greens and add salt and pepper sparingly but until the greens are tasty. Toss the chopped tomatoes on the top of the greens and cover again. Serve, making sure that each person gets greens AND tomatoes.