Cutting-Edge Collards

By debrcovey

Ingredients

• 2 bunches fresh collard greens (about 3 lb.)
• 1 large red onion, finely chopped
• 2 Tbsp. vegetable oil
• 2 1/2 cups vegetable broth
• 1/4 cup cider vinegar
• 2 Tbsp. dark brown sugar
• 1 1/2 tsp. hickory smoked salt
• 1/2 tsp. dried crushed red pepper

Details

Servings 8

Preparation

Step 1

1. Separate collard bunches into leaves. Trim and discard tough stalk from center of leaves; stack leaves, and roll up, starting at 1 long side. Cut roll into 1/8-inch-thick slices. Rinse slices under cold running water. Drain well.
2. Saute onion in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until tender. Add broth and next 4 ingredients. Bring to a boil.
3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 6 to 8 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 20 minutes or until tender.