Recipe for spicy greens

Staycation Atlanta


16 ounces Collard greens, 4 tbsp unsalted butter, 2/3 cup chopped onions, 3 minced garlics cloves, 2 tsp ground chili de arbol, 1 cup Herdez salsa, 3 cups chicken stock

Put the greens in a large pot and cover with water, boil for approximately 45 minutes. Melt the butter in another pan and saute the onions and garlic about 5 to 10 minutes. Add the chili de arbol add the salsa. Drain the collards and add the onion mixture into the collards and add chicken stock.

Let me know how much you love them!

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