Sauteed Collard Green

Collard greens or tree cabbage are vegetables that are members of the cabbage family, but are also close relatives to kale. Although they are available year-round they are at their best from January through April. Me and my kids like it except for hubby. It reminds me of taro leaves back in the Philippines but thicker and firmer. I never tried to cook it with coconut milk yet. Will try it one of this days.

Ingredients:

• 1/2 cup salt pork ,diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 pound fresh collard green, cut into 2 inches pieces
• salt and pepper to taste
• red pepper flakes(optional)

Directions:

1. Put pork in a large pot over medium-high heat.Let the pork cook until all the oil comes out from the fat.
2. Remove excess oil. Just leave 2 tsp.
3. Add onion and garlic, cook until tender and caramelize.Add salt and pepper to build the flavor right away.
4. Add collard greens, sautee until they start to wilt
5. Pour in chicken broth. Season with salt, pepper and red pepper flakes.Cover and let it boil.
6. Once boiling, reduce heat to low, stir, cover and simmer for 45 minutes or until greens are tender.