Ingredients
- 1 bunch fresh collard greens
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth or water
Directions
- Wash the collard greens and remove any tough stems. Chop the collards into 1-inch pieces.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook for 2 minutes. Add the garlic, red pepper flakes, salt, and pepper and cook for another minute.
- Add the collards to the skillet and stir to combine. Add the vegetable broth or water and stir again. Bring the mixture to a boil and reduce the heat to low. Cover the skillet and simmer for 15 minutes, stirring occasionally.
- Once the collards are tender, remove from the heat and serve.
Interesting Facts
- Collard greens are a type of cruciferous vegetable and are related to kale, cabbage, and Brussels sprouts.
- Collard greens are an excellent source of vitamins A, C, and K, as well as calcium and iron.
- Collard greens are a staple in Southern cuisine and are often served alongside other soul food dishes such as black-eyed peas and cornbread.
