Lonnée’s Collards
Author Lonnee Hamilton simmers her collards until they're tender and silky in a chicken stock fortified with onions and garlic.
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Ingredients
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. unsalted butter
- 3 cloves garlic, roughly chopped
- 2 small yellow onions, minced
- 5 cups chicken stock
- 1 1⁄2 lb. collard greens, stemmed and roughly chopped
- Kosher salt, freshly ground black pepper, and crushed red chile flakes, to taste
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