(To wash collard greens: submerge in the sink, removing any discolored leaves as necessary. Silt or dirt will settle to the bottom. If greens are slightly wilted, a longer soak may revive them.)
Sautee onions and garlic in butter. Add pepper flakes, salt and pepper generously.
Add greens, cooking down as necessary to fit everything in. After greens have a head start, toss in tomatoes. Add vegetable stock and stir. Cover and cook on medium-high heat for 30-60min, or until as tender as you like. Stir often.
**for the tomatoes, i've used fresh and canned. stewed tomatoes work well too.
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1412.6mg||49 %|
|Potassium 115.9mg||3 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 7g|
|Protein 0.5g||1 %|
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Calories per serving: 32
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