Recipe: Collard Greens with Red Onions

Very robust. Serves four as a side dish.

2 - bunches collard greens, washed with the stem removed and cut crosswise into 1" strips (Make sure you get most of it, it's very tough)
1 - large red onion, peeled, halved and sliced ½" thick
4 - cloves garlic, peeled and sliced thin
½ cup - chicken or vegetable stock
Olive oil
Salt and pepper to taste

Saute the onions in olive oil over medium - high heat until they start to brown and turn translucent, about 7-8 minutes. Add the collard greens, toss with the onions and cover the pan. Turn down the heat to medium. After five minutes, add the garlic and stock. Add salt and pepper to taste. Let this cook for about 15 minutes, being careful not to burn it. You may need to add a little more stock. The dish is done when the greens are tender and slightly caramelized.

This dish will stand up to just about any red wine. For you meat haters out there, this and the Spiced Rice would make a great meal.