Braised Collard Greens & Kale

Source: Power House Production / CLEO TV

Ingredients

Braised Collard Greens & Kale
2 tablespoons olive oil
1 medium yellow onion, small dice
1 bell pepper, small dice
4 garlic cloves, roughly chopped
1 bunch collard greens, cleaned and chopped
1 bunch curly kale, cleaned and chopped
¾ -1 cup chicken stock
2 tablespoons apple cider vinegar
Kosher salt
Cracked black pepper
1 tablespoon granulated sugar
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon crushed red pepper

Instructions

Heat olive oil in a large pot over medium high heat. Add the onions and begin to saute for 1-2 minutes. Add in the red bell pepper and garlic and stir. Continue to cook until the onions and peppers are soft, roughly 2-3 minutes. Add the collard greens and kale into the pot. Stir in the chicken stock and mix the greens, peppers, onions, and garlic together. The chicken stock will help deglaze the bottom of the pot. Add the vinegar, salt and pepper to taste, sugar, garlic powder, onion powder, and crushed red pepper. Stir to combine. Put a lid on the pot and allow the greens to braise for about 25 to 30 minutes