BRAISED COLLARD GREENS WITH SPICY ONION AND TOMATO SAUCE (for six)
1-1/2 pounds collard greens
6 cups pork, chicken or vegetable stock
1/3 cup olive oil
1 large onion, chopped (about 1-1/4 cups)
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes (more or less, according to taste)
salt and freshly ground black peppers
38 ounces canned, whole, peeled tomatoes, drained (preferably San Marzanos)
1. Wash and drain the collards. Remove the stems, beginning at the base of the stem, and discard. Cut the leaves crosswise into 1 inch strips. Bring the stock to a rolling boil in a large Dutch oven, drop in the collard greens, and cook, uncovered, for 30 to 40 minutes, until tender. Drain the greens and reserve the cooking liquid.
2. Heat the olive oil in a large skillet or Dutch oven. Add the onion and cook, stirring often, over moderate heat for 10 minutes, until the pieces are translucent and tender. Add the garlic and crushed red pepper, ½ teaspoon of salt, and ½ teaspoon freshly ground black pepper. Stir well to distribute the seasonings and cook for an additional 5 minutes. Add the drained tomatoes and 1-1/2 cups of the liquid reserved from cooking the greens. Simmer gently for 15 minutes. Taste carefully for seasoning, and adjust as needed.
3. Add the drained collard greens and simmer for an additional 10 minutes. Taste for seasoning and serve hot.
adapted from Edna Lewis and Scott Peacock, The Gift of Southern Cooking