09 February 2012


I just made some baller collard greens. 

This picture does not do them justice. 

1 tbspn olive oil
1 tbspn butter
1 lb collards
1 can of roasted chopped tomatoes
red pepper flakes
salt and pepper
couple dashes of soy sauce
4 cups of water

I'm not much for measuring things, but I am very much for tasting as you go. I let the greens cook covered for about an hour and they were deliciously tender. Served over a some red beans and rice (canned) in a bowl made for a wonderful (lateish) dinner!

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