Ingredients :
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 pound collard greens
- 1 tablespoon cider vinegar
- Dash hot pepper sauce
Directions :
- In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add vegetable broth and water; bring to a boil. Add salt, paprika and crushed pepper flakes; stir to combine. Reduce heat to medium.
- Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; simmer until tender, 45-60 minutes longer, stirring occasionally. Add cider vinegar and hot sauce before serving.
