/ck/ - Food & Cooking

>>18670193
add the leftover collards

>rib 1 bunch of collards, kale or whatever winter greens, chiffonade or tear to pieces
>dice half a yellow onion
>heat a heavy pot to mid-high heat
>fry onion in fat (butter or pork fat are best but whatever works) until translucent and browning
>quickly wilt your greens on the onions
>cover with stock and reduce
>once greens are tender and liquid is cooked away, add a teaspoon of binegar and a tablespoon of salted butter and stir to coat. sugar optional