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1. In a large pot over medium heat oil and butter. Add onions and cook until they have softened and are just starting to brown.
2. Add the garlic, salt, and sugar. Cook until the garlic becomes fragrant, about a minute. Add the vinegar stirring and scraping the bottom of the pot if necessary. Bring to a simmer and cook until the amount of liquid is reduced by half.
3. Add vegetable broth and stir in smoked paprika and cumin.
4. Add the collard greens and bring to a simmer. Reduce the temp to medium-low. If all the greens don’t fit in the pot initially, allow a few minutes for the greens to begin cooking down then add the remainder. Cook, stirring occasionally, until the collard greens have wilted, lost their brightness, and are tender (appropriately 2.5 hours to 3.5 hours, but don’t worry about overcooking when using low heat). Stir in the tomatoes. Season to taste with additional vinegar and hot sauce (if you desire, but not necessary).
Serves 8 to 10.
• Instead of collard
In a large pot over medium heat oil and butter. Add onions and cook until they have softened and are just starting to brown.
2
Add the garlic, salt, and sugar. Cook until the garlic becomes fragrant, about a minute. Add the vinegar stirring and scraping the bottom of the pot if necessary. Bring to a simmer and cook until the amount of liquid is reduced by half.
3
Add vegetable broth and stir in smoked paprika and cumin.
4
Add the collard greens and bring to a simmer. Reduce the temp to medium-low. If all the greens don’t fit in the pot initially, allow a few minutes for the greens to begin cooking down then add the remainder. Cook, stirring occasionally, until the collard greens have wilted, lost their brightness, and are tender (appropriately 2.5 hours to 3.5 hours, but don’t worry about overcooking when using low heat). Stir in the tomatoes. Season to taste with additional vinegar and hot sauce (if you desire, but not necessary).
