Vegetarian Collard Greens

This Wellness Wednesday is a Mother’s Day special! Join NJ SNAP-Ed Nutrition Educator Victoria Galarza and CFBNJ Network Relations Director and mom of 2 Carlea Milton-Sturdivant as they make vegetarian collard greens and provide some helpful cooking tips along the way.

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 large onion, chopped
• 1 teaspoon red pepper flakes
• 1 clove garlic, finely chopped
• 1 pound collard greens, chopped
• 3 cups vegetable stock
• 2 tomatoes, seeded and chopped
• Salt and freshly ground black pepper

INSTRUCTIONS

• In a large pot over medium heat, heat oil and butter.
• Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.
• Add collard greens and cook another minute.
• Add the vegetable stock, cover and bring to a simmer.
• Cook until greens are tender, about 40 minutes.
• Add tomatoes and season with salt and freshly ground black pepper.
• Serve and enjoy!