Savory Braised Collard Greens

Servings

Serving size

1/2 cup

COOKING TIME

60 minutes

This recipe can be multiplied and keeps well, refrigerated, for 4-5 days.

Ingredients

1 Tbsp. Olive oil

1/2 medium White onions (small dice)

8 cup, chopped Collards, raw (washed, stems removed, cut into 1/2" wide strips)

1/4 cup Apple cider vinegar

1 Tbsp. Maple syrup

1 cup Water

1 tsp.. Smoked paprika

1 tsp. Garlic powder

3/4 tsp. Salt

1 tsp.. Unsalted butter

Instructions

Preheat oven to 350F.

Heat a medium sized pot over medium-high heat and add the oil. When oil is hot, add onion and saute, stirring continuously, until it becomes translucent and begins to brown (approximately 10 minutes).

Add the greens, vinegar, cane syrup, water, and seasonings to the pot. Cook, stirring frequently, until greens are slightly wilted and thoroughly combined with the other ingredients.

Cover the pot with a lid or tin foil and place in the oven. Cook between 30-40 minutes, until greens are soft but not mushy.

OR: Cover the pot with a lid or tightly wrapped tin foil. Turn heat to low and simmer on the stove until greens are desired tenderness, 20-40 minutes.

When greens are finished cooking, stir in the butter. Add additional apple cider vinegar, if desired, for tangier greens.