- 2 quarts Smoky Pork Stock
- 6 pounds collard greens, stems and ribs removed, leaves cut into 1-inch-wide ribbons
- 1/2 cup plus 2 tablespoons olive oil
- 3 medium onions, coarsely chopped
- 1 1/2 tablespoons minced garlic
- 1 1/2 teaspoons crushed red pepper
- Salt and freshly ground black pepper
- Two 28-ounce cans whole peeled tomatoes, drained
- In a large enameled cast-iron casserole, bring the Smoky Pork Stock to a boil. Add the collard greens and cook over moderately high heat until tender, 30 to 40 minutes. Drain the greens, reserving the liquid.
- Wipe out the casserole. Add the oil and onions and cook over moderate heat until translucent, 5 to 6 minutes. Add the garlic, crushed red pepper and 1/2 teaspoon each of salt and black pepper. Cook, stirring, for 1 minute. Add the tomatoes and 3 cups of the reserved cooking liquid and simmer over moderately low heat until the tomatoes begin to break down, about 15 minutes. Add the collard greens and cook until heated through, about 5 minutes.
The greens can be prepared 1 day ahead and reheated.