Collard Greens

I have to admit. Collard greens has not always been a favorite dish of mine.  Now, my great-grandmother could cook some banging greens but they were not on the top of my list of dishes I wanted her to prepare.  I so wish I had watched her make them so I would not have cooked so many failures!  But, oh happy day, I finally hit a recipe I love.  The smoked salt with the red pepper flakes did it for me.  Transported me right back to grandmom’s kitchen.  I just have to say, I think she would have been proud of me if I could have served her this dish.  So grab you some gluten free cornbread, some mac and cheese and you’ll have a meal to remember!

5.0 from 1 reviews

Collard Greens

 

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Author: lets be yummy

Ingredients

• ½ small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 teaspoon applewood smoked salt (or any kind of smoked salt)
• ½ teaspoon red pepper flakes
• 2 lbs collard greens
• black pepper
• hot sauce

Instructions

1. Coat a large deep skillet or pot with oil.
2. Saute onions until almost tender over medium heat and then add in garlic.
3. Cook until onion and garlic are fragrant, about 2-3 minutes.
4. Add in broth.
5. Season broth with smoked salt and red pepper flakes.
6. Taste and adjust the seasonings if needed. Make sure it is to your liking because this is how your greens will taste.
7. Bring to a simmer and reduce heat.
8. Add in the greens. Green will wilt down as they cook.
9. 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.
10. Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired.

3.2.2265