Follow these steps for perfect results
olive oil
onion
chopped
garlic
minced
collard greens
rinsed, trimmed and chopped
brown sugar
molasses
liquid smoke flavoring
salt
to taste
black pepper
ground, to taste
Heat olive oil in a large pot.
Saute chopped onion and minced garlic until onions are translucent.
Place rinsed, trimmed and chopped collard greens in the pot.
Add water to cover the greens.
Stir in brown sugar, molasses, and liquid smoke flavoring.
Season with salt and black pepper to taste.
Bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 30 to 40 minutes, or until the collard greens are tender.
Expert advice for the best results
For a richer flavor, use chicken or vegetable broth instead of water.
Add a ham hock or smoked turkey leg for extra smokiness.
Adjust the amount of brown sugar and molasses to your desired sweetness.
Taste and adjust seasoning as needed before serving.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a rustic bowl, garnished with a sprinkle of red pepper flakes.
Serve as a side dish with cornbread and fried chicken.
Pair with pulled pork or ribs.
Serve alongside a vegetarian main course like black-eyed peas.
The acidity cuts through the richness of the greens.
Provides a balance to the smoky flavors.
Discover the story behind this recipe
A traditional Southern dish, often eaten on New Year's Day for good luck.
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