Ingredients
- 2 tablespoons canola oil
- 1 onion (preferably Vidalia, chopped)
- 1 garlic clove, finely chopped
- 1 medium bunch collard greens (about 11/2 pounds), cleaned, tough stems removed and discarded, and leaves very thinly sliced in chiffonade
- 4 cups water
- 1 tablespoons pecan smoked salt
- 2 teaspoons apple cider vinegar
- Freshly ground black pepper
- Hot pepper vinegar, for accompaniment (see related recipe)
How to Make
-
Step 1: Heat the oil in a large pot over medium heat. Add the onion and saute until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the greens, water, smoked salt, and apple cider vinegar. Season the mixture with pepper.
-
Step 2: Increase the heat to medium-high and bring to a boil. Decrease the heat to medium-low, cover, and cook until the greens are tender, 20 to 25 minutes. Taste and adjust for seasoning with smoked salt and pepper. Serve immediately with the hot pepper vinegar on the side.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.