Collard Greens

Makes: 6 servings (1 cup per serving)
Preparation Time: 15 minutes
Cooking Time: 45 minutes


  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • ½ medium onion, chopped
  • ½ teaspoon red pepper flakes (increase to 1 teaspoon if you like food spicy)
  • 1 teaspoon garlic powder
  • 1 pound collard greens, stems removed and chopped
  • 3 cups broth (chicken or vegetable)
  • 2 tomatoes, seeds removed and chopped
  • Salt and black pepper to taste


  • Wash all vegetables, and remove seeds from the tomatoes.
  • Collect, chop, and measure all ingredients before starting to prepare the recipe.
  • Heat the oil and butter in a large pot over medium heat.
  • Add the onion, and cook for about 2 minutes until slightly soft.
  • Add the red pepper flakes and garlic, and cook for 1 minute. Add the chopped collard greens, and cook for another minute.
  • Add the broth, cover, and bring to a simmer. Cook for about 40 minutes until the greens are tender.
  • Add the tomatoes.
  • Taste, and add a small amount of salt and black pepper if desired.
  • Serve hot.
  • Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.