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Your List of Ingredients
1 onion, halved
1 quart unsalted or low sodium vegetable stock
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds collard greens, stems removed (if desired), washed, and cut into strips
2 tablespoons apple cider vinegar
Heat a little bit of oil in a large pot over medium to medium-high heat. Add the onion cut-side down and cook until charred.
Add the vegetable stock, salt, garlic powder, black pepper, and red pepper flakes to the pot and bring to a boil.
Add the cut collard greens to the vegetable broth, cover, and let simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.