Cuisine: Collard Greens

This recipe was created for The S. Kitchen presents...A Very Mary Queer Year. No New Year's is complete without collard greens in my opinion. I make some of the meanest, tastiest vegan greens you will anywhere. So you better come check em out.

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Ingredients:
3 bunches collard greens
3 bunches leeks
1 large sweet onion
1 head of garlic
butter
olive oil
1 can vegetable broth
salt
Jason's Zesty Spice Rub

Directions:
De-stem and clean all the collard greens. Slice the leeks down the middle and clean.

Layer the collard greens on top of each other and roll up length-wise. Cut the collards into thirds. Set aside.

Cut the leeks into 1/2 inch pieces. Mix leeks and collard greens together.

In a large pot, heat 2 tablespoons of butter and 2 tablespoons of oil. Add about 1/2 the collard greens and leeks. Fry stirring occasionally for about 5 to 7 minutes (until all the collard greens and leeks have wilted). Remove from pot. Add about 1 tablespoon of butter and 1 tablespoon of oil to the pot. Fry the other 1/2 of the collard greens and leeks. Fry for 5 to 7 minutes (until all the collard greens and leeks have wilted). Remove from pot.

While the collard greens and leeks are frying, dice onion and mince garlic. After all the collard greens and leeks have been fried and removed from the pot, add 1 tablespoon butter and 1 tablespoon oil. Fry onions and garlic for about 5 minutes stirring occasionally. Add fried collard greens, leeks, 1 cup of vegetable broth, 1 cup of water and Jason's Zest Spice Rub (about 2 tablespoons depending on how spicy you like your greens.) Simmer for about 25 minutes. Taste and add salt to achieve desired saltiness. Cook for 5 more minutes.