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Collards With Red Onions

Van Chaplin; Katherine Webb; Marian Cooper Cairns
Prep time 20 mins
Cook time 1 hr, 20 mins
Yield Makes 8 servings

Ingredients

  • 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

How to Make It

  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.