Cutting-Edge Collards

The Twist: Hickory smoked salt adds a sizzling hit of pork-rich flavor (and zero fat grams) to thinly cut ribbons of greens.

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Other: 25 Minutes


  • 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


  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cutting-Edge Collards Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy