Hot under the collard greens

3, 2, 1… blast off!

Are you all hot and bothered by the same old boring steamed greens? Have boiled peas got you seeing red? Let your frustration come to a feverish boil because it’s time to make a change. 

Hit the blast off button and fill up on hot and heavy, face-melting spicy collard greens. Sauce em up with as much hot sauce as your holes can handle.

INGREDIENTS

1 bunch collard greens

Butter to taste

salt to taste

Frank’s hot sauce

PROCEDURE

Get a medium pot on high heat with about half an inch of water. Get it rip roaring boiling and add some salt. 

Meanwhile, cut out the hefty stems from the leaf. Use your knife kung-fu to thinly slice the stems super thin. 

Toss the stems into the boiling water and cook until just about tender. 

Hack the greens into any darned shape you like; ribbons, squares, butterflies, whatever. Toss them in the pot with the tender stems and cook until the greens wilt and turn a nice deep dark green. 

Toss in the buter and hot sauce simultaneously and stir to coat. Serve it up steaming hot in a bowl. 

Serve with rice and grilled chicken and a big glass of milk to sooth your firey face-hole.