I used a little "Gravy Master" instead of the smoked salt, since that's so expensive - so far it tastes good, but it is taking a lot longer for the collards to be done than the recipe says.
The Twist: Hickory smoked salt adds a sizzling hit of pork-rich flavor (and zero fat grams) to thinly cut ribbons of greens.
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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. 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.
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