Spicy Southern Collards
Wash collards and let dry.
Heat oil and butter in large Dutch oven. Sauté onion until translucent and add red pepper flakes.
Prepare the greens by removing the stems. Lay the leaves on top of one another and roll up like a cigar to cut the leaves into ribbons. Add the greens to the onion and cook on medium heat for 10 minutes until wilted. Add garlic and cook one more minute. Then add streak o'lean and broth. Bring to a boil, reduce heat, and allow to simmer, partially covered, for 1 hour.
You can dress up collards by serving them with fresh diced tomatoes, onions, and cornbread.
Serves: 6 guests