Simmered Collard Greens

By davethibodeaux

Ingredients

• 3 bunches collard greens
• 1 tablespoon olive oil
• 1∕2 onion, thinly sliced
• 2 cups low-sodium chicken broth
• 2 tablespoons soy sauce
• 1∕4 teaspoon garlic powder
• 1∕2 teaspoon kosher salt
• 1∕2 teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar
• Hot pepper vinegar, optional

Preparation

Step 1

Remove the white rib from center of the collards leaves. Stack the leaves on top of each other and slice into 1-inch pieces. Thoroughly wash the greens. (I soak them and continue to change water until no dirt or sand remains.) Set aside.
Heat the olive oil in a Dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes. Pour in the chicken broth and use a wooden spoon to scrape up any brown bits. Stir in the soy sauce, garlic powder, salt, and pepper. Bring to a low boil. Add the greens and reduce the heat to very a low simmer. Cover and let cook, stirring occasionally, for 1 hour. Stir in the vinegar and simmer an additional 15 minutes. Serve with hot pepper vinegar, if desired.