Braised Collard Greens

Servings: 4 people
Author: Kenneth

Equipment

  • 8 qt. pot, large bowl, chef’s knife, cutting board, tongs, dry measuring spoons, colander

Ingredients

  • 3 lbs. collards rinsed, stemmed, chiffonade
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves minced
  • ¼ teaspoon cayenne
  • 1 tablespoon salt plus ½ teaspoon
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon white vinegar