Smoky Collard Greens

1. 1

   Heat the oil in a large pot over medium heat.

2. 2

   Add the onion and saute until soft and translucent, 3 to 5 minutes.

3. 3

   Add the garlic and cook until fragrant, 45 to 60 seconds.

4. 4

   Add the greens, water, smoked salt, and apple cider vinegar.

5. 5

   Season the mixture with pepper.

6. 6

   Increase the heat to medium-high and bring to a boil.

7. 7

   Decrease the heat to medium-low, cover, and cook until the greens are tender, 20 to 25 minutes.

8. 8

   Taste and adjust for seasoning with smoked salt and pepper.

9. 9

   Serve immediately with the hot pepper vinegar on the side.

10. 10

    Chiffonade is a classic French technique that means thinly slicing an herb, such as basil, or a leafy vegetable, into strands or ribbons.

11. 11

    To make chiffonade, stack the leaves one on top of the other, and roll them tightly into a cylinder.

12. 12

    Using a chefs knife, slice the cylinder crosswise into thin strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.