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.
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