My Granny cooked some of the best greens I’ve ever had. Collards. Mustard. Poke. Turnip. I developed this vegetarian recipe based on one preparation method Granny used to combine seasonal greens with other fresh vegetables from the garden.
1 ½ tablespoon olive oil
1 tablespoon butter
1 small sweet onion, chopped
2 jalapenos, seeded and chopped
1 bell pepper, chopped
1 garlic clove, minced
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
1 bunch fresh greens, chopped
3 cups vegetable stock
2 tomatoes, chopped
½ teaspoon black pepper
¼ teaspoon smoked paprika
In a large saucepan, combine oil and butter over medium heat. Saute onions, jalapenos, and bell pepper until softened, about 3 minutes. Add red pepper flakes, salt, and garlic and cook for 1 minute more. Add collard greens and cook 1 additional minute.
Add vegetable stock and bring the mixture to a simmer. Cover and cook until greens are tender and cooking liquid has dissipated, about 45 minutes.
Remove greens from heat and transfer to a serving dish. Top the greens with chopped tomatoes and a dusting of black pepper and paprika.
(Serves: 6; Ready In: 60 minutes)