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1
Combine orange juice, maple syrup, and vinegar in glass measuring cup.
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2
Set aside.
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3
Remove stems from collard leaves by holding a stem with 1 hand and ripping leaf off each stem with other hand.
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4
Stack 5 or 6 leaves at a time, roll up lengthwise, and cut into 1/4-inch-wide ribbons.
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5
Chop ribbons into 2- to 3-inch lengths.
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6
Set aside.
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7
Heat 2 Tbs.
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8
oil in Dutch oven over medium heat.
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9
Add onions, and season with salt, if desired.
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10
Cover, and cook 6 to 7 minutes.
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11
Uncover, and cook 15 minutes more, or until onions are lightly golden.
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12
Add ginger, and cook 30 seconds.
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13
Add 7 cups water and salt, and bring to a boil.
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14
Reduce heat to medium-low, partially cover, and cook 15 minutes.
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15
Remove from heat.
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16
Heat 1 Tbs.
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17
oil in large skillet over medium-high heat.
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18
Add potatoes, and season with salt, if desired.
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19
Cook 6 to 8 minutes, or until potatoes are well-browned on at least 2 sides, stirring occasionally.
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20
Transfer to bowl.
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21
Add 1 Tbs.
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22
oil to same skillet.
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23
Add carrots, and cook 6 to 8 minutes, or until well-browned on at least 2 sides.
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24
Transfer to bowl with potatoes.
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25
Add remaining 1 Tbs.
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26
oil to same skillet.
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27
Add rutabaga, and cook 6 to 8 minutes, or until well-browned on at least 2 sides, stirring occasionally.
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28
Transfer to bowl with potatoes.
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29
Add vegetables to onion broth, and bring to a boil.
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30
Reduce heat to medium-low, and simmer 9 minutes, or until vegetables are tender.
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31
Add collard greens, and cook 5 minutes.
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32
Stir in 1 to 2 Tbs.
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33
of orange juice mixture.
