These Braised Collard Greens with Garlic and Shallot are a classic southern dish with a ton of flavor. This version is meat-free and extra bright with the addition of fresh lemon.
Wash collard greens thoroughly. Hold stem in one hand and grab the leaf in the other. Strip the leaves from the stem, set aside. Complete with remaining greens.
Chop green into bite-sized pieces. Precision isn't important here!
Add collard greens and toss to combine. Add chicken stock. Cover the pan and continue cooking for 30 minutes checking sporadically to ensure there's enough liquid, and adding a little more if needed.