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The surprise in this dish is that there is no meat in it unlike traditional recipes for collard greens. Make sure you do not substitute regular salt for smoked. This recipe is from the kitchen of a Southern family friend.
- 3 tablespoons olive oil
- 1 sweet onion, cut in 1/4 inch dice
- 1 garlic clove, minced
- 1 1⁄2 lbs collard greens, stems removed and discarded and leaves very thinly sliced chiffonade style
- 4 cups water
- 4 teaspoons smoked salt
- 1 tablespoon apple cider vinegar
- fresh ground black pepper
- 2 teaspoons Tabasco sauce
- Heat the oil in a large pot over medium heat. Add the onion and saute until translucent. Add the garlic and cook until fragrant (45-60 sec).
- Add the greens, water, smoked salt, cider vinegar, and Tabasco sauce. Season with black pepper.
- Increase the heat to medium high and bring to a boil. Decrease the heat to medium low, cover and cook until the greens are tender, 20-25 minutes. Taste and season with smoked salt and pepper.