Cutting-Edge Collards

Ingredients

• 0.3 cup cider vinegar 
• 3 lb collard greens fresh
• 2 tablespoons brown sugar dark
• 1 large onion red finely chopped
• 0.5 teaspoon pepper dried red crushed
• 1.5 teaspoons hickory salt smoked
• 2.5 cups vegetable broth 
• 2 tablespoons vegetable oil 

Equipment

• dutch oven

Directions

1. Separate collard bunches into leaves. Trim and discard tough stalk from center of leaves; stack leaves, and roll up, starting at 1 long side.
2. Cut roll into 1/8-inch-thick slices. Rinse slices under cold running water.
3. Drain well.
4. Saut onion in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until tender.
5. Add broth and next 4 ingredients. Bring to a boil.
6. Gradually add collards to Dutch oven, and cook, stirring occasionally, 6 to 8 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 20 minutes or until tender.