Collards With Red Onions

Southern Living
Collards With Red OnionsRecipe
Van Chaplin; Katherine Webb; Marian Cooper Cairns
Makes 8 servings


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3 (16-oz.) packages fresh collard greens
2 medium-size red onions, 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 salt
1/2 teaspoon dried crushed red pepper


Prep: 20 Minutes
Cook: 1 Hour, 20 Minutes

1. Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.

2. Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.

3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.

Created date

December 2007