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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The Twist: Hickory smoked salt adds a sizzling hit of pork-rich flavor (and zero fat grams) to thinly cut ribbons of greens. Ingredients:
2 bunches fresh collard greens (about 3 lb.) |
1 large red onion, finely chopped |
2 tablespoons vegetable oil |
2 1/2 cups vegetable broth |
1/4 cup cider vinegar |
2 tablespoons dark brown sugar |
1 1/2 teaspoons hickory smoked salt |
1/2 teaspoon dried crushed red pepper |
Directions:
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. Sauté 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.
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