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Spicy, Garlicky Greens
Fall is the perfect time to start cooking up hearty greens like kale, collards, and chard. While you often see these ingredients in soups, I absolutely love to simply sauté them with some oil, garlic, and red pepper flakes. They're so incredibly delicious, and healthy too!
Start by washing and roughly chopping up a large bunch of collard greens. Crush a few cloves of garlic, too. Crushing them instead of actually chopping them up makes sure they won't burn but will still give lots of flavor to the greens.
Heat a few tablespoons of olive oil in a large pot or dutch oven, and add the garlic and crushed red pepper.
When you start to smell the garlic, add the greens. Be careful! The greens will splatter a bit when you first put them in because of their water content.
Stir the greens around in the garlic and pepper oil, and add a big pinch of salt. Pour in a splash of chicken broth, a drizzle of honey, and cover the pot. Let the greens cook for a few minutes until they are tender.
Serve this hot as a simple and delicious side.
Recipe:
Total time: 20 minutes | Serves: 4
1 large bunch of collard greens, washed and chopped
4 tbs olive oil
3 cloves garlic, crushed
1/2 tsp crushed red pepper flakes
1/4 chicken or vegetable stock
1/2 tbs honey
Kosher salt
1. Heat the olive oil, crushed garlic, and red pepper flakes in a pot or dutch oven over medium heat. Cook until the garlic becomes very fragrant.
2. Add the chopped collards to the pot - they will sizzle loudly at first because of the water content in the leaves - don't worry, it will calm down after a minute.
3. Add a big pinch of salt, the chicken stock, and the honey. Stir, cover, and let the greens cook for about 5-7 minutes until they are tender.
4. Taste for seasoning, then serve as a perfect and simple winter side!