I am consistently asked to bring collard greens to family gatherings because folks seem to like the way I prepare them. So I am sharing the secret with you. Let me know how it works out.
- 2 bunches of collard greens
- 6 cloves garlic
- 1 yellow onion
- 3 T of olive oil
- 1/3 c of soy sauce
- red pepper flakes
Wash, remove stems, and roughly chop the collards. Sauté the onions, garlic, and pepper flakes in oil in a large pot for 5 minutes. Add collards and soy sauce. Cover, then reduce heat, allowing the greens to steam until done (15-20 minutes). Stir to distribute onions with greens before serving.
This dish can be made to travel well for holiday gatherings. Simply toss the onions, garlic, and pepper flakes in the oil to coat them and leave them in the bottom of the pot. Add the greens on top and cover for transportation. When you arrive, add the soy sauce and cook on med-low for 25-30 minutes. You’ll have hot greens but you’ll be able to stay out of the kitchen (mostly) and you’ll only use one burner on the stove top.