1. Thoroughly wash, remove coarse stalks & slice into fine ribbons:
- 1 lb collard greens
2. In a large pot, heat over medium-high flame:
- ¼ c olive/mustard oil
3. When oil is hot, stir fry until medium brown color:
- 2 medium onions, peeled & diced
4. Add & stir fry for one minute:
- 3 garlic cloves, peeled & finely diced
- ½ - 1 tsp fresh ginger, peeled & finely chopped
5. Add & stir fry for one minute:
- 1 small tomato (about ¼ cup), finely chopped
6. Add, stir to mix & bring to boil:
- Collard greens
- 2 c vegetable stock
- 1¼ tsp salt
- dash of cayenne pepper (to taste)
7. Cover & turn heat down to low. Cook to desired doneness. The original recipe calls for 1 – 1½ hours cook time. I prefer the greens tender but crunchy & bright green, so I cook them between 15-30 minutes.
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