45 Min

• 1 bunch Collard Greens, stems removed and sliced
• 1 Tbsp Unsalted Butter
• 1/2 Tbsp Olive Oil 
• 1/2 Onion, chopped 
• 1 clove Garlic, finely chopped 
• 1 1/2 to 2 cups Vegetable Stock 
• 1/2 tsp peeled, grated Ginger Root 
• 1 tsp Honey 
• 2 Tomatoes, cored and chopped 
• Sea Salt and Freshly Cracked Black Pepper

Melt butter and oil in large deep pot over medium heat. Add onions and sauté 2-3 minutes, until slightly softened, then add garlic and cook 2 minutes more. Add 1 1/2 cups vegetable stock to pot along with ginger and bring to simmer. Add collard greens in batches, stirring and adding more as they wilt down. Stir in honey and season pot with sea salt and pepper. Stir in tomatoes, then cover and cook 20 minutes, adding more stock if necessary, until greens are tender. Season with sea salt and pepper, to taste.