Time: 50 min.
Complexity: easily
Servings: 4

Braised collard greens are a traditional Southern dish. The classic recipe features dense green collard greens slowly simmered with ham or smoked turkey pieces, but this vegetarian version is prepared without the meat. The flavor is no less rich and savory.

Ingredients:

• 1 tbsp. l. olive oil
• 1 tbsp. butter
• Half an onion, coarsely chopped
• 1 teaspoon red pepper flakes
• 1 clove garlic, finely chopped
• 450 g chopped kale
• 3 cups vegetable broth
• 2 tomatoes, seeded and finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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kale, tomatoes, red pepper flakes

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Preparation:

Step 1
• In a large saucepan, heat the butter over medium heat. Sauté the onion until slightly softened, about 2 minutes, then add the red pepper flakes and garlic and cook for another minute.
Step 2
• Add cabbage and cook for another minute.
Step 3
• Add the vegetable broth, cover, and bring to a boil. Simmer until the greens are tender, about 40 minutes. Add the tomatoes and season with salt and pepper to taste.

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