Collard Greens Recipe

If awesome was a flavor, it would be this. It doesn’t have the ham hocks or fatback that you find in the greens at Southern restaurants, but it tastes just as great and is healthier.

1 lb. collard greens, cut up and washed
14 oz. (1 can) chicken stock
1 1/2 cups water
1 1/2 tsp salt
1/2 tsp sugar
3 tsp olive oil
Hot sauce to taste

Put it all in a big covered pot. Boil it for 30 minutes. Stir it now and then. Grub it and thank me. (Technically you should thank the people who printed this on the bag of greens I bought, but that’s just semantics.)

Oh, and if you end up throwing away any greens — you should do this with any yellow or wilted parts — be sure to put them out in the garage or something, because those things stink really bad after a day in the trash.

For real, they smell gross.