1 bunch Collards, chopped - stems trimmed
2 cups Eatwell Farm Chicken Stock (OR good Vegetable Broth)
Pinch of Red Pepper Flakes
2 Onions, chopped - bottom portion only (save the tops for something else)
1 Green Garlic, chopped - bottom portion only (save the tops for something else)
1 TB Butter
1 TB Oil
Salt and Pepper to taste
Lemon Juice to taste
In a skillet, heat oil and butter over medium heat. Add the onion and garlic. Sauté a couple of minutes. Add the chopped collards. Stir and cook for about 5 minutes more. Add some salt, pepper, red pepper flakes, and stock. Stir, then increase the heat to medium high, until the stock comes to a simmer. Turn the temp down and cover with a lid. Cook until the collards are tender. The collards I have in the share this week are quite young, so they don't need to cook as long as usual, I cooked them for just a little over 20 minutes. At the end I added on some lemon juice.