Smokey Collard Greens

2 tbsp canola oil
1 onion, chopped
1 clove garlic, finely minced
1 1/2 lbs. collard greens, clean with center tough stems removed and discarded and leaves very thinly sliced in chiffonade
4 cups water
1 tbsp smoked salt
1 tbsp apple cider vinegar
Freshly ground pepper to taste

Heat oil in a large pot over medium heat. Add the onion and saute until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the greens, water, smoked salt and apple cider vinegar. Season the mixture with pepper. Increase the heat to medium high and bring to a boil. Decrease the heat to medium-low, cover and cook until the greens are tender, about 30 to 40 minutes. Taste and adjust for seasoning with smoked salt and pepper. Serve with hot pepper vinegar on the side.

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