Hands-on Time
30 Mins
Other Time
25 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

teamellsworth's Review

January 30, 2011
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.