A dish named after her son, Claudia Teague’s Collard Greens could please even the pickiest eater at your holiday table. Her collard greens mesh perfectly with red bell peppers, olive oil, and spices to create an amazingly delicious side.
2 Bunches Collard Greens (cleaned and cut)
1 Large Red Bell Pepper (sliced)
1 TBSP Olive Oil
1 tsp Salt
1 tsp Black Pepper
1 tsp Sugar
1 tsp Garlic Power
½ cup Chicken Stock
In a cast iron skillet, sauté red peppers in a splash of the oil until tender. Place peppers in a bowl and set aside. Add remaining oil to pan and add collard greens, cook a bit, then add chicken stock. Cook over low-medium heat until tender; season with salt, pepper, garlic powder and sugar to taste. Add red peppers to collard greens and mix.