Southern collard greens

Collard greens are so tasty and healthy and yet I find many northerners tend to not know how to use them. I love them southern style cooked until they melt in your mouth, traditionally with smoked pork, but you can leave that out!

• 1/2 small yellow onion diced

• 3 cloves garlic minced

• 2-3 cups vegetable broth I only used 2 cups

• 1 teaspoon applewood smoked salt or any kind of smoked salt

• 1/2 teaspoon red pepper flakes

• 2 lbs collard greens

• black pepper

Coat a large deep skillet or pot with vegetable oil. Saute onions until almost tender over medium heat and then add in garlic. Cook until onion and garlic are fragrant, about 2-3 minutes. Add in vegetable broth.

Season broth with smoked salt and red pepper flakes.

Taste and adjust the seasonings if needed. Make sure it's to your liking because this is how your greens will taste. Bring to a simmer and reduce heat. Add in the greens. Green will wilt down as they cook.

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.

Finish with a drizzle of vinegar to taste (Ume Plum vinegar is my go to for a umami kick). Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired.

Credit: divascancook.com with edits by Kerry