Southern Collard Greens
By Mick Spillane
I simmer these collards until they're tender and silky in a chicken stock (you can substitute water or vegetable stock for the chicken stock) fortified with onions and garlic.
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
3 cloves garlic, roughly chopped
2 small yellow onions, minced
5 cups chicken stock
1 ½ lbs. collard greens, stemmed
and roughly chopped
Kosher salt, freshly ground black
pepper, and crushed red chile flakes,
Heat oil and butter in a 6-qt. pot over medium heat. Add garlic and onions and cook, stirring often, until soft, 6–8 minutes; add chicken stock and bring to a simmer. Add collard greens, cover, and cook, stirring occasionally, until very tender, about 1 hour. Season with salt, pepper, and chili flakes and serve immediately.