Lonnée’s Collards

Name: Lonnée’s Collards
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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 1 ⁄ 2 lb. collard greens, stemmed and roughly chopped; Kosher salt, freshly ground black pepper, and crushed red chile flakes, to taste

Serves
serves 4

TODD COLEMAN

Author Lonnee Hamilton simmers her collards until they're tender and silky in a chicken stock fortified with onions and garlic.

Ingredients

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 ¹⁄₂ lb. collard greens, stemmed and roughly chopped
Kosher salt, freshly ground black pepper, and crushed red chile flakes, to taste

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Instructions

Step 1

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 chile flakes and serve immediately.

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 chile flakes and serve immediately.