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