Slow-Cooked Collard Greens

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Slow-Cooked Collard Greens

 

4 bunches collard greens

1/4 cup olive oil

4 medium onions

4 cloves garlic, minced

4 carrots, minced

1 1/2 cups vegetable stock

2 chipotle peppers

Salt, to taste

 

Remove the stems and ribs from the collards. Cut into bite-size pieces. Wash and

drain.

Heat the oil in a large saucepan. Add the onions and garlic. Allow them to sweat

until the onions are soft. Add the greens, carrots, stock, and chipotle peppers.

Cook until tender.

Season with salt, to taste.

 

Makes 8 servings

 

 

 

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