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Cutting-Edge Collards

Hands-on time 30 mins
Other time 25 mins
Yield Makes 8 servings
The Twist: Hickory smoked salt adds a sizzling hit of pork-rich flavor (and zero fat grams) to thinly cut ribbons of greens.


  • 2 bunches fresh collard greens (about 3 lb.)
  • 1 large red onion, 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 hickory smoked salt
  • 1/2 teaspoon dried crushed red pepper

How to Make It

  1. Separate collard bunches into leaves. Trim and discard tough stalk from center of leaves; stack leaves, and roll up, starting at 1 long side. Cut roll into 1/8-inch-thick slices. Rinse slices under cold running water. Drain well.

  2. Sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until tender. Add broth and next 4 ingredients. Bring to a boil.

  3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 6 to 8 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 20 minutes or until tender.