Van Chaplin; Katherine Webb; Marian Cooper Cairns
Prep Time
20 Mins
Cook Time
1 Hour 20 Mins
Yield
Makes 8 servings

How to Make It

Step 1

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

Step 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.

Step 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.

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