Collard greens seasoned with bacon drippings are a Southern classic, but we found that liquid smoke flavors the greens in similar fashion without adding fat.
2 (2-pound) packages washed fresh collard greens
2 teaspoons vegetable oil
1/2 cup chopped onion
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1/4 cup water
1/2 teaspoon seasoned salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon liquid smoke
How to Make It
Remove coarse stems and discolored spots from greens; coarsely chop greens, and set aside.
Coat a large Dutch oven with cooking spray. Add oil, and place over medium-high heat until hot. Add onion; cook, stirring constantly, until tender. Add greens, broth, and remaining ingredients. Bring to a boil over medium-high heat. Cover and reduce heat; simmer 1 hour or until tender.