Collard Greens with Caramelized Onions and Carrots

Ingredients:

• 3 Tablespoons Extra Virgin Olive Oil

• 1 bunch Collard Greens, washed and patted dry

• 1 yellow onion, thinly sliced

• 1/4 cup matchstick carrots

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes

• Pinch of salt and fresh black pepper (to taste)

  Directions:

• Prep all ingredients: Chiffonade cut the collard greens - layer on top of one another and roll up into a cylinder. Cut 1/4 inch slices across. Slice the onion - cut onion in half, thinly slice across the onion. Mince the garlic - smash garlic with side of chef's knife and mince. Add matchstick carrots to prep station. If necessary, slice whole carrots into matchsticks.

• Heat a cast iron or stainless steel pan over medium heat. Add olive oil.

• Add sliced onions to the pan, stir and sprinkle with salt. Allow to caramelize over medium to medium-low heat for 5 minutes, making sure to stir occasionally so they don't burn. (adjust heat to medium-low if necessary)

• Add matchstick carrots and red pepper flakes, stir to combine.

• Add minced garlic, stir.

• Add chiffonade greens, stirring for 2 minutes to ensure even cook. Add salt and pepper to taste. Serve warm. Enjoy!