There are few things that this Yankee girl enjoys more than collard greens. These are the bomb.
These have a little kick.
My first experience with homemade collard greens was with my friend Chance, who showed me how she made them with a smoked turkey leg. I hope you are watching me from heaven.
No need for that. No turkey legs here. I am on a low salt diet, but I can use use just a little smoky salt Or a drop of liquid smoke.
More good news, collard greens, are anti-inflammatory, good for heart health, and digestion.
I live alone, but I bought 2 bunches of greens, because they are THAT good. We don't eat enough greens. But you will with these. Save the cooking liquer for another soup. Your welcome.
Lets get to it.
2 bunches collard greens, de stemmed, washed very well, and chopped set aside.
1 very large onion sliced thin
2 large cloves garlic, smashed
2 cups veggie broth
1/4 teaspoon of crushed red pepper
1/2 teaspoon smoked sea salt.
2 tablespoons olive oil or a good drizzle
- Coat a large deep skillet or pot with olive oil.
- Sauté onions until almost tender over medium heat and then add in garlic.
- Cook until onion and garlic are fragrant, about 2-3 minutes.
- Add the crushed red pepper.
- Add in vegetable broth.
- Season broth with smoked salt and red pepper flakes.
- Taste and adjust the seasonings if needed. Taste the broth as you go along,
- Bring to a simmer and reduce heat.
- Add in the greens. Green will wilt down as they cook. I cover then to keep in the moisture, but check if you have enough liquid as you go along.
- Simmer for 1 hr to 1 hr 30 mins. Do not boil. Add more vegetable broth if needed. May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste. You REAALY have to let this cook or the greens will be chewy.
- Add in more smoked salt, red pepper flakes and hot sauce, if desired.
Make a lot. Greens are good for you, stay safe and healthy.