Busters Recipes

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

< Prev		Next >