I love pesto and I love this pesto recipe. Here’s why: Sometimes if you are having a lot of dairy...
Collard greens can be very tough and bitter. I discovered the process of cooking them for 30 minutes, letting them cool covered for 20 minutes and then simmering them again for 30 minutes before serving. This way you can make them ahead. I made this discovery when pre-cooking them for a live TV show and when they were re-heated and cooked they were more delicious than any other time I had prepared them. Sometimes accidental discoveries are the best discoveries. Enjoy!
1 Tbsp. Olive oil
1 Tbsp. Butter
2 large shallots, chopped
3 scallions, chopped, white and green parts
1 tsp. red pepper flakes
1 clove garlic
1.5 Lbs. collard greens, chopped
1 ½ C. vegetable stock
9 cherry tomatoes halved
Kosher salt and freshly
ground pepper to taste
In a large skillet with a top, add the oil and butter and heat over medium heat.
Sauté the shallots and scallions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add the chopped collard greens and combine ingredients.
Add the vegetable stock, cover and bring to a simmer until the greens are tender, about 30 minutes. Turn off heat and let rest and cool.
Before serving, simmer again for another 20 minutes uncovered.
Add the tomatoes and season with salt and freshly ground black pepper.