Serves: 6-8
Ingredients
2 bunches of collards, chopped
1 medium onion, diced
6-8 cloves of garlic, minced
2 Tbsp extra virgin olive oil
4 cups veggie broth or water
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp ground mustard seed
½-1 tsp red pepper
1 Tbsp coconut or brown sugar
1 Tbsp liquid smoke
1 Tbsp balsamic vinegar
1 Tbsp apple cider vinegar
Preparation
Heat olive oil over medium-low heat in a Dutch oven. Saute the onions for 2-3 minutes. Add the garlic and saute for another 2-3 minutes.
Divide the collards into three batches. Add one batch, and sweat the greens until they wilt and turn bright green. Add the subsequent two batches in the same manner.
Turn the heat to medium-high heat and add the 4 cups of broth. Bring the liquid to a boil. Add the spices and herbs. Stir. Cover and reduce heat to a simmer and cook for at least 45 minutes.
If you prefer your greens well done, cook until the desired consistency is reached. Note that additional broth or water may need to be added.