4 bunches collard greens
4 Tbsp. olive oil
4 medium onions
4 cloves garlic, minced
4 carrots, minced
1 1/2 cups vegetable stock
2 chipotle peppers
Salt, to taste
• Heat the oil in a large saucepan. Add the onions and the garlic cloves. Sauté until the onions are soft.
• Add the collard greens, carrots, peppers, and vegetable stock. Cook until tender.
• Season with the salt.
Makes 8 servings
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