Another recipe from Southern Living. These days you can find really great smoked salts at stores like Strippaggio in Emory Point or Cook’s Warehouse. Use those instead of that hickory smoked salt they sell at the grocery store. They’re naturally smoked instead of artificially flavored and really yummy.
Ingredients:
2 bunches fresh collard greens 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 smoked salt 1/2 teaspoon dried crushed red pepper
Preparation:
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.
Sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until tender. Add broth, vinegar, sugar, salt and pepper. Bring to a boil.
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.