With thanksgiving around the corner I am always look for new recipes. Greens are classic, easy and very inexpensive. You can even make them vegetarian if needed.
1 Large Bunch Collard Greens
2 Cups Broth ( I prefer homemade chicken but you can use any gluten free store bought or even veggie broth)
1 tsp Salt
2 tsp Garlic Powder
1 tsp Chipote Powder
1 Cup Water
1/4 Cup Vinegar (apple cider or rice)
2 Tbs Butter
Start by preparing the greens. For each leaf you need to pull the green part off each side of the thick hard center stem. Discard the stems and save the leaves in a bowl. Wash or soak the leaves in cold water. Now take about 6 leaves and lay them on top of each other. Then roll them into a tight roll and slice round about 1/2 inch wide. This will give long ribbon like strips. Do this to all the leaves and set aside.
Now, in a large pot bring broth, water, salt, garlic powder, vinegar and chipolte powder to a boil. Toss in all the cuts greens. Lower temp so the liquid hits a high simmer and cover the pot. Cook for thirty minutes and then stir. Add butter and continue to cook and additional 30-45 min stirring occasionally.
Serve hot with a little broth on top. Enjoy!!!