Spicy Collard Greens with Tomato, Garlic, and Onions
Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.
- 8 cups Smoked Pork Stock
- 3 pounds collard greens, stems and ribs removed
- 1/2 cup extra-virgin olive oil
- 3 medium onions, coarsely chopped (about 2 cups)
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon crushed red pepper flakes
- Coarse salt and freshly ground black pepper
- 1 (28-ounce) can whole peeled tomatoes, drained
In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes; drain, reserving stock.
Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.
Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper; serve.