Easy Braised Collard Greens
A riff on an old southern favorite. Serve as a side dish or over grits, polenta or rice.
Wash the collard greens, then cut the tough stems away from the leaves. Cut the leaves into thin strips.
In a large pan heat the olive oil over medium heat. Add the onion and garlic to the pan and turn the heat to low. Cook slowly, stirring frequently, until soft and golden, about 10 minutes.
Add the collard greens, stirring until wilted. Pour in the vinegar, lemon juice and zest, vegetable broth, red pepper flakes and season with salt and pepper. Bring to a low simmer, cover, and cook until tender, about 20 to 30 minutes.
Remove the lid and continue to cook until most of the liquid has evaporated.
Serve by itself or over grits, polenta or rice.
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