Braised Collards and Cabbage
- 3/4 Pound fresh collards
- 1/2 Pound green cabbage
- 3 Tablespoons olive oil
- 1 Small onion (julienned)
- 1 Half small fresh jalapeno pepper (julienned with seeds)
- 1 Cup organic low-sodium vegetable broth
- 1 Cup water
Remove large stems from collards, chop and wash until grit is removed. Core, chop, and wash cabbage. Cut onion and half jalapeno into medium julienned strips (for extra heat add entire jalapeno pepper). Keep seeds in jalapeno pepper.
In a braising pot, heat olive oil. Add onion and jalapeno pepper strips and soften on medium low heat. Increase heat to start the caramelization. When onions brown, add about two tablespoons of water to loosen onions from pot. Increase heat to medium high, add collards and cabbage, tossing to mix with onions and pepper.
Reduce heat to medium, add vegetable broth and enough water so that liquid barely covers the vegetables, just about three quarters of the way. You do not want to entirely cover vegetables with liquid. Reduce heat to low and cook until vegetables fork-tender, approximately 30 minutes. The vegetables should be right green.