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braised collard greens

 
Collard Greens

ingredients:

  • 1 Bunch Collard Greens

  • 1 Small Yellow Onion

  • Kosher Salt

  • 1 Cup Organic Chicken Stock (or enough to cover the greens 1/2 way up)

  • 2 tsp Olive Oil

  • Lemon and/or red pepper flakes

  • 12” skillet with lid, stainless or non-stick

Method:

Rinse collards well and cut stems into 1/2” chunks and greens into large ribbons, ¾” thick.

Cut the onion in half, North to South (pointy top down to root bottom) remove onion skin, turn onion on its side cutting into ½ rings about ¼” thick, discard root bottom. By keeping the root bottom while slicing it keeps the onion in one piece and prevents the half rings from slipping around your cutting board.

In a large skillet, heat the olive oil on medium high heat until it shimmers.  Add the onions and the salt. The salt accelerates the cooking of the onion by removing water from the onion.  Cook the onion until translucent and beginning to brown.

Add the collards, stir every 10 seconds until all leaves turn a bright green.  Add 1 cup chicken to the pan about 1/2 way up the greens. Cover, lower heat to low and braise 25 minutes until collard leaves and the leaf ribs are soft.  You may need to add more stock mid-cooking depending on your burner strength.  This process is supposed to be low and slow. The collards should be silky smooth. Finish with a squeeze of fresh lemon juice or some red pepper flakes for a little kick.