Boistfort Valley Farm
Community Supported Recipe Box

Collard Greens


  • 1 medium cipollini onion, thinly sliced
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • Splash red wine vinegar
  • 1 pound collard greens, trimmed and cut into 3-inch pieces
  • 1 3/4 cups chicken stock


dish: side
season: spring

In a large straight-sided skillet add onion and oil over medium heat. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Season with salt and pepper. Add the vinegar, and cook until it evaporates, about 30 seconds. Add the collard greens and chicken stock. Bring liquid to a simmer, stirring occasionally. Cover, and cook 15 minutes.

Martha Stewart