Collard Greens

Perfect in combination with the grits. The slight acidity of the tomatoes really complements the rich creaminess of the grits.

Ingredients

• some olive oil
  
• 1 smallish onion, chopped
  
• 1 green pepper, chopped
  
• garlic (1tbsp?)
  
• 1lb collard greens, stems removed, chopped coarsely.
  
• 3c chicken stock (or veg, if you don't like flavor)
  
• 1-2 tomatoes, chopped
  
• Salt and pepper
  

In a large pot, saute the pepper and onion until the onion is translucent, then add the garlic and go another minute or so. Throw in the (well cleaned) collard greens and the stock. Bring to a simmer and cover, leaving for about 30 minutes. Fish everything out and toss with the tomatoes.

Thoughts: This recipe was adapted ONLY SLIGHTLY from a recipe by Sunny Anderson, but I have to say: way too liquidy. In the future, I might add 1/2c of stock, let it steam the collard greens, and add more only if it's needed. As such we had to pour it through a strainer. Probably we'll use the stock again at some point, but I would rather we didn't have to. Other than that, it was pretty delicious. It may have been our first time having collard greens, but we would definitely do it again.

Disaster Index: 1/10