Collard greens make me think of the South. The South makes me think of warm weather. Warm weather makes me think of summer, which makes me sad. Today's my last day of "summer" before my summer semester classes start.
I know I should just be thankful to have had the past month off (and I definitely am), but there's this darn teacher mindset getting in the way. But, alas, tomorrow it starts. Early. Like 5 am early. Ugh.
Let me continue in my denial as I talk about food: collard greens. They're a new veggie for me. I know that's weird since I lived in Georgia for 4 years, but here's a secret: so many Southern vegetables aren't vegetarian-friendly. Weird, I know. Being a language person, it seems like "vegetarian" should mean "vegetables" are good. Not the case with collard greens. Usually they're overloaded with ham, bacon and/or chicken broth.
So, after some serious searching, I came across this recipe for vegetarian collard greens. We enjoyed these last week. They're really tasty, but be warned, they're spicy! Quite spicy, really. You may want to tame them down a bit by cutting back on the red pepper flakes...
Vegetarian Collard Greens
Recipe from Foodnetwork.com
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 large onion, chopped
- 1 tsp red pepper flakes (or less, depending on how spicy you want it)
- 1 clove garlic, minced
- 1 lb collard greens, coarsely chopped
- 3 c vegetable broth
- 2 tomatoes, seeded and chopped
- salt and pepper, to taste