Cast Iron Collard Greens
- 1/2 large onion, diced
- 5-6 cloves garlic, minced
- 1 stalk celery, diced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Pinch of salt and pepper
- 1 large bunch collard greens (about 6 cups chopped)
- 1 cup diced tomatoes
- 1 cup vegetable stock
- 1/4 cup cream
Preheat oven to 350 degrees. Add a drizzle of oil to a cast iron skillet (or any oven-safe heavy pot or pan) over medium heat. Add onions and celery and cook for a few minutes to soften them, being careful not to brown them.
Add in garlic and cook for another minute. Then add vinegar and use the liquid to deglaze pan, scraping up any stuck bits.
Add spices and stir well. Then chop well-washed collard greens and add to pan along with tomatoes. Stir together, cover with heavy lid or foil and bake at 350 degrees Fahrenheit for 30 minutes.
Remove lid or foil, stir in cream, and return to oven, uncovered, for fifteen minutes.
Season greens with salt and pepper and serve with hot sauce over rice or as a side dish.