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Ingredients
2 bundles collard greens
1 medium yellow onion
3 cloves garlic
3 tablespoons olive oil
2 oz anchovies
1/2 teaspoon crushed red pepper flakes
2 cups low-sodium fish or chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon garlic powder
1/4 teaspoon fresh nutmeg
Instructions
- Rinse and remove any sand from collards. Remove tough rib from center of collard leaves, only keeping the soft leaves.
- Stack collard leaves into 3 piles. Roll each pile of leaves up like a cigar, then slice 1-inch strips. Repeat until no piles remain; set aside in a large bowl.
- Cut onion in half; peel off the onion’s skin and slice ends off. Slice each half into half-moons. Mince garlic. Set aside.
- Preheat large stockpot on medium-high 2-3 minutes. Stir in oil, then add the anchovies; cook and stir with a wooden spoon 3-4 minutes until anchovies melt into olive oil.
- Stir in red pepper flakes; cook for 30 seconds. Toss in the onions; cook for 4-5 minutes until golden.
- Stir in garlic for 30 more seconds, then add chopped collards in small batches to avoid overfilling the pot. (Note: The collard greens may seem to be too much for the pot, but they will wilt down.) Continue tossing and allow the greens to cook down 2-3 minutes.
- Stir greens until wilted; add stock, salt, pepper, garlic powder, and nutmeg, then stir to combine. Put the lid on and cook for 15 minutes.
- Take the lid off and give the collards a stir. Taste for seasoning and texture. Reduce heat to low, cover, then cook for another 15 minutes.
2 bundles collard greens
1 medium yellow onion
3 cloves garlic
3 tablespoons olive oil
2 oz anchovies
1/2 teaspoon crushed red pepper flakes
2 cups low-sodium fish or chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon garlic powder
1/4 teaspoon fresh nutmeg
- Rinse and remove any sand from collards. Remove tough rib from center of collard leaves, only keeping the soft leaves.
- Stack collard leaves into 3 piles. Roll each pile of leaves up like a cigar, then slice 1-inch strips. Repeat until no piles remain; set aside in a large bowl.
- Cut onion in half; peel off the onion’s skin and slice ends off. Slice each half into half-moons. Mince garlic. Set aside.
- Preheat large stockpot on medium-high 2-3 minutes. Stir in oil, then add the anchovies; cook and stir with a wooden spoon 3-4 minutes until anchovies melt into olive oil.
- Stir in red pepper flakes; cook for 30 seconds. Toss in the onions; cook for 4-5 minutes until golden.
- Stir in garlic for 30 more seconds, then add chopped collards in small batches to avoid overfilling the pot. (Note: The collard greens may seem to be too much for the pot, but they will wilt down.) Continue tossing and allow the greens to cook down 2-3 minutes.
- Stir greens until wilted; add stock, salt, pepper, garlic powder, and nutmeg, then stir to combine. Put the lid on and cook for 15 minutes.
- Take the lid off and give the collards a stir. Taste for seasoning and texture. Reduce heat to low, cover, then cook for another 15 minutes.
