Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Directions

In a large pot over
medium heat, heat oil and butter. Saute the onions until slightly softened, about 2
minutes, then add the red pepper flakes and garlic, cook another minute. Add collard

greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook
until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly
ground black pepper.