Collard Greens Burst
In a constant effort to get greens in us, this is one of those times we tried a different approach. Without all the heavy fats we chose to go a lighter direction. Of course you could use any of Doc's Hot Sauces. Enjoy!
1 bunch Collard Greens, tough stems and ribs removed, chopped into smaller pieces
1 TBS Butter, unsalted
3 Garlic cloves, minced
1/3 C Onion, chopped
1 C Chicken Stock or Broth
Salt and Fresh ground Pepper
1/4 C Doc's Jade Burst
Fill a large pot with water and bring to a boil
Add the collard greens to the water and make sure they all fit under water
Return to boil and simmer until the greens are tender and bright green, 10-15 min.
Rinse under cold water and squeeze all excess water from the greens in a drainer
In a Skillet
Melt the butter in a skillet large enough to hold all the greens
Add the Onion and Garlic and sautee for a few minutes and cook over medium heat until softened, about 4-6 min.
Add broth and bring to a simmer, stirring occasionally (check to see if it needs more liquid)
Cook about 25 minutes
Salt and Peppe
Add to a serving dish with Jade Burst and sprinkle lightly, with the Parmesan Cheese
Optional: You may add any spice like cumin, nutmeg or ginger for added flavor