Servings: 8
3 (16-oz.) packages fresh collard greens
2 medium-size red onions, finely chopped
2 tablespoons vegetable oil
2 ½ cups vegetable broth
¼ cup cider vinegar
2 tablespoons dark brown sugar
½ teaspoon dried crushed red pepper
1 ½ teaspoons salt substitute
- Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
- Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.
- Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.
Nutrition Facts
Calories: 105
Fat: 4 grams
Saturated Fat: 1 gram
Sodium: 329 mg
Carbohydrate: 15 grams
Fiber: 7 grams
Recipe adapted from Southern Living January 2008.
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