Recipe: Brittany's Collard Greens

Author: Brittany, Hamama Happiness Team Member

Prep Time: 25 Minutes

Cook Time: 8 hours

Makes: 5 - 8 Servings

There is nothing like snuggling up under a blanket with a nice warm bowl of collard greens and a piece of hot-water cornbread. Collard greens represent family, fun and celebrations. There are a lot of memories in every bowl, and I hope that you enjoy it!

• 5 bunches of collards greens 
• 1 large sweet onion, chopped
• 2 cloves of garlic, minced 
• 1 tablespoon of olive oil
• Cumin
• Red Pepper Flakes
• Pepper
• Garlic Powder
• 32 - 64 oz of Vegetable Stock

1. Cut or peel your greens from the stalk. I like to include a little stalk in my greens.
2. Wash your greens thoroughly. What I do is fill the sink with cold water, then submerge the greens. Wash your greens for about 2-3 minutes. Then pull them out of the water, shaking excess water off the leaves. Continue to do this step until your water is pretty clear.
3. Heat up your pot. I typically heat my pot on med-high heat. Once your pot is hot, add your olive oil and chopped onion.
4. Then add your cumin, garlic powder, red pepper flakes and pepper. I didn’t list measurements, because it depends on your taste buds. So add as much or as little as you would like.
5. Once the onions are browned and soft, add your minced garlic and cook for about 30 seconds.
6. Then add your greens
7. Next, add your vegetable stock. **I put 32-64 oz because it depends on how big your bunches are. The key is to make sure that your vegetable stock covers your greens**
8. Cook your greens until they come to a rapid boil
9. After the greens boil, turn your stove to a low heat and then cover.
10. Stir your greens every two hours. Also make sure that your vegetable stock has not evaporated. If it goes down, turn your heat down a little and add some more stock.
11. When the greens are ready, garnish with your favorite Hamama microgreens (Hot wasabi mustard, Kale, and Zesty mix would be great)!!

I hope you enjoy my family recipe! :D