I've become quite fond of collards in the past couple years, a vegetable I've never even heard of up until then. Simmered seems to be one of the most popular ways to cook them, and I can see why. They become tender and delicious, soaking up the flavor of the liquid and seasonings you cook them in.
1/2 onion, diced
1 garlic clove, minced
1 small bunch of collard greens, washed and chopped
1 teaspoon blackstrap molasses
1 tablespoon cognac
2 cups vegetable broth
1/2 teaspoon liquid smoke
1 teaspoon raw unfiltered apple cider vinegar
Using a little bit of oil, saute the diced onions and minced garlic until the onions are translucent.
Add in the collard greens, molasses, cognac and broth- bring to a boil then lower to a low simmer with a lid on top and continue to cook until the collards are soft and the liquid mainly evaporated, about an hour.
Stir in the liquid smoke and vinegar, taste and adjust seasoning before serving.
Search by Ingredient: