Collard Greens

Collard Greens....or  call em a mess o' greens!

The concept of boiling these poor defensive greens until they lose any form of nutrition or life is just sad! Let me know if these work better for your palate and your taste buds

For four entree sized portions...
Slice 1/2 onion very thin and sauté slowly in olive oil. Use  large stock pot or large wok.
After the onions soften, add 5 smashed garlic cloves and continue to sauté. 
Wash 3 bunches of collard greens and cut into 1" pieces. Smaller, or slightly larger...makes no difference. Just stack the big leafy greens on top of each other roll up chiffonade style...and cut into medium bites. You can use some of the thick inner spine also...just cut the pieces smaller.

On medium high heat...add greens little by little. It's important to continue to coat the greens with the onions. If you need more olive oil...add as needed.

After the greens have slightly wilted...add 1 teaspoon mustard powder, 1 teaspoon salt, cracked black pepper and about 1 teaspoon of chili flakes. I use a squirt of sirracha sauce also...

Add 3 cups of strong chicken stock, 1 cup at a time reducing heat between addition. Bring heat to low; simmer. Stir again...cover the pot and let everything happen for about 45 minutes to an hour.

No 6 hour boil. No ham hocks. Just tasty goodness!!!