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.
I was looking for a greens recipe that didn't require ham hocks or bacon and I found this (I added some garlic to it), and it was fantastic! I served leftover ham and roasted potatoes with it. Delicious! Thanks for the recipe.
This was my first try of ever cooking Collard Greens. It just so happens we grew them in our garden and so I had to find a recipe for them. I wasn't sure if I would like them, but I figured if we like Spinach, then I should be okay. The result is delicious and I'm even happier knowing we grew them ourselves. GREAT recipe. I'm passing it on to my girlfriends!