Editor's Note: This recipe originally accompanied a story on Mother's Day. For the complete story and more of Jamie and Bobby Deen's recipes, click here.
Ingredients
2 large bunches collard greens (about 2 pounds), ribs removed
2 tablespoons unsalted butter
1 onion, halved and sliced
2 cloves garlic, chopped
2 cups water
1 to 2 teaspoons chipotle hot pepper sauce
1/2 teaspoon salt
Directions
1. Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.
2. In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.
3. Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.
