Spicy Collard Greens

1. 1

   In a large enameled cast-iron casserole, bring the Smoky Pork Stock to a boil.

2. 2

   Add the collard greens and cook over moderately high heat until tender, 30 to 40 minutes.

3. 3

   Drain the greens, reserving the liquid.

4. 4

   Wipe out the casserole.

5. 5

   Add the oil and onions and cook over moderate heat until translucent, 5 to 6 minutes.

6. 6

   Add the garlic, crushed red pepper and 1/2 teaspoon each of salt and black pepper.

7. 7

   Cook, stirring, for 1 minute.

8. 8

   Add the tomatoes and 3 cups of the reserved cooking liquid and simmer over moderately low heat until the tomatoes begin to break down, about 15 minutes.

9. 9

   Add the collard greens and cook until heated through, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.