Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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

Recipe by Southern Living February 2011

Gallery

Recipe Summary

hands-on:
30 mins
additional:
25 mins
total:
55 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement
Advertisement