Southern-Style Collard Greens

• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 large onion, chopped
• 1 tsp red pepper flakes
• 1 clove garlic, finely chopped
• 1 lb collard greens, chopped
• 3 cup vegetable stock
• 2 tomatoes, seeded and chopped
• salt and freshly ground black pepper

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.