- 3 packs, 16 oz frozen collard greens (or about 4 bunches fresh)
- 2 medium-size, finely chopped red onions (or to taste)
- 2 tbsp vegetable oil
- 2 1/2 cups vegetable broth
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 1/2 tsp salt
- - 1/2 tsp, dried and crushed red pepper flakes
- a few drops liquid smoke (if desired)
- Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
- Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender.
- Add broth and then, cider vinegar, dark brown sugar, salt and red pepper.
- Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted.
- Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.
- You can also add tofu or bacon bits!
