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, OPTIONAL3 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
 

Time:

PREP TIME: 20 MINUTES COOK TIME: 1 HOUR 20 MINUTES

 

Serves: 4 - 6

Simmered Collard Greens

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.