Sunny Anderson’s Vegetarian ‘Southern-Style’ Collard Greens

by Rachael Ray Show Staff 9:00 AM, August 27, 2015

Aired August 27, 2015

Serves 8

1 tablespoon olive oil
1 tablespoon butter
3/4 cup chopped onion
1 teaspoon crushed red pepper
1 clove garlic, finely chopped
1 pound collard greens, chopped (about 8 cups)
3 cups vegetable stock
2 tomatoes, seeded and chopped (1 1/2 cups)


In a large pot, heat the oil and butter over medium. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the crushed red pepper and garlic, and cook, stirring often, until aromatic, about 1 minute. Add the collard greens and cook, stirring often, about 1 minute. Add the vegetable stock, cover and bring to a simmer. Reduce the heat to low.

Cover and cook, stirring occasionally, until the stems are tender, about 1 1/2 hours. Stir in the tomatoes and season with salt and pepper.

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