Vegetarian Collard Greens

50 min · Serves 6

Based on a recipe from Eating Smart, Being Active Colorado State University Extension, via USDA MyPlate Kitchen

What goes in

• 14.8 mlvegetable oil
• 14.8 mlbutter
• ½medium onion
• 2½ mlred pepper flakes
• 0.6 mlgarlic powder
• 2½ cupscollard greens
• 2tomatoes
• 2 cupslow-sodium vegetable broth
• salt and black pepper (optional)

How to cook it

1. Warm the vegetable oil and butter in a large pot set over medium heat.
2. Tumble in the chopped onion and cook for roughly 2 minutes until it begins to soften.
3. Stir in the red pepper flakes along with the garlic powder for 1 minute, then mix in the chopped greens and cook for an additional minute.
4. Pour in the vegetable broth, cover with a lid, and bring the mixture to a simmer.
5. Cook gently for around 40 minutes until the collard greens are thoroughly tender.
6. Fold in the chopped tomatoes.
7. Sample the greens and season with salt and black pepper to your taste, then serve warm.
8. Transfer any leftovers to the refrigerator within 2 hours and enjoy within 3 to 5 days.

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