It was a nice day out so Joe and I headed to the farmer's market down on campus. We found some collard greens and decided to give them a try. I altered a recipe found online and they turned out pretty good. Not bad for my first time. Joe liked them with a little hot sauce over the top.
2 tablespoons olive oil
2 tablespoons minced garlic
1-2 cups chicken stock
1 bunch collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes
Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock. Add the collard greens to the cooking pot, and turn the heat up to medium-high, cover the pot. Let the greens cook down for about 45 minutes, stirring occasionally.
Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green. Drain greens, reserving liquid. Mix in red pepper flakes. Use liquid to reheat leftovers.