Needless to say, if my husband is going to cook, I need to make sure I have the stuff he likes to fix easy to find. *wink, *wink! There's no sense in him digging in one of the many cook books we have compiled over the years of all our favorites, get discouraged and change his mind!!
It may come as a shock to you that this gal would eat collard greens. Truth be told; I am amazed as I'm more of a turnip green girl, but these are pretty hard to beat. Collard greens are a lot stronger than turnip greens, so this isn't a dish for the faint of heart. We fixed collards as our "green" on New Year's Day so we would have "plenty of folding money" in 2015.
About five years ago, we were watching Big Daddy on one of the cooking shows and he was cooking up a big skillet of greens. Andy had been wanting to fix some and we were cooking them quickly thereafter. Don't let the "sweet" in the name fool you! These greens have a bite!
3 Tbsp. Olive Oil
1 medium onion, chopped
1 Tbsp. minced garlic
1/2 to 1 Tbsp. crushed red pepper flakes
1 10 oz. bag of collard greens (remove large parts of stems, chop greens)
1 Tbsp. sugar
1/2 cup chicken broth (we use Chicken Base, Better than Boullion to make our own)
1 Tbsp. Kosher or Sea Salt
1 Tbsp. cracked black pepper
Place a lid on the pot and turn the heat down to low.
Cook for about five minutes. Stir in salt and pepper and let the greens cook for about five more minutes or until liquid cooks away. Stir several times.
Collard greens will cook down and the color will turn a deep, dark green.