My friend Margaret makes a mean collard green.  She actually converted me to the winter green a couple years ago. Somehow, without any pork product, she can make the green salty and with a great kick.

So, in the spirit of cooking healthy this January I asked Margaret to share her notorious recipe. It turns out it’s a Cooks Illustrated recipe that can be used for anything from kale to collards.

I made this Sunday night after yoga and it left me more balanced since before Thanksgiving. You’ve got to try this recipe – the lemon juice and red pepper flakes make it to-die-for. Cheers to a healthy and delicious 2014!

Margaret’s (Cook’s Illustrated (February ‘09) BRAISED HEARTY GREENS

I slice the stems and include them along w/ the leaves.

• 3 T olive oil
• 1 med onion, minced (about 1 C)
• 5 medium garlic cloves, minced or pressed (about 5 t)
• 1/8 t red pepper flakes
• 2 lb collard greens or kale (about 24 loosely packed cups)
• 1 C chick broth (obviously substitute veg broth)
• 1 C water
• salt
• 2-3 t juice from l lemon
• black pepper

Heat 2 T oil in Dutch oven over medium heat until shimmering. Cook onion, stirring, until softened & beginning to brown, 4-5 min. Add garlic & pepper flakes; cook until fragrant, about 1 minute.

Add 1/2 the greens (this is when I add the stems) & stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water & 1/4 t salt; quickly cover & reduce heat until low. Cook, stirring occasionally, until tender, 25 to 35 min for kale & 35-45 for collards. Remove lid & increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated (bottom of pot will be almost dry and greens begin to sizzle), 8-12 minutes.

Remove from heat; stir in 2 t lemon juice & remaining oil. Season salt/pepper & lemon juice to taste.