• 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 large onion, chopped
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, finely chopped
  • 1 pound collard greens, chopped
  • 3 cups vegetable stock
  • 2 tomatoes, seeded and chopped
  • Salt and freshly ground black pepper


In a large pot over medium heat, heat oil and butter.

Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.

Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer.

Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.