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Braised Collards with Caramelized Onions

2 tb Unsalted butter
1 tb Olive oil
2 lg Onions; thinly sliced
3 Cloves roasted garlic; finely chopped
4 lb Collard greens; washed, stems removed, and cut into 1/2 inch pieces
2 c Chicken stock
1 tb Salt
1 ts Hot red pepper flakes


In a large Dutch oven, heat the butter and oil over medium heat. Add the onions and cook, covered, for 10 minutes, or until soft.


Remove the cover and continue cooking until brown and caramelized. Add the garlic and cook for one minute.


Add the collard greens, stock, salt, and red pepper flakes, cover, and cook over medium-high heat, stirring occasionally, for 30 minutes or until tender.


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