1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 bunch collard greens, chopped
3 cups vegetable stock
2 medium tomatoes, seeded and chopped
Sea Salt and freshly ground black pepper
In a large pot over medium heat, heat oil and butter.
Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.
Add collard greens and cook another minute.
Add the vegetable stock, cover and bring to a simmer.
Cook until greens are tender, about 40 minutes.
Add tomatoes and season with salt and freshly ground black pepper.