3 hour Collards

By Elizabeth Becker
January 16, 2014
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Author Notes: Easy, delicious vegan collards for your eating pleasure.Elizabeth Becker

Serves: 4

  • 2 medium bundles collards, chopped and stems removed
  • 1 large spanish onion, medium dice
  • 1 cup vegetable stock
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • salt
  1. In a large heavy bottom pot, preheat olive oil over medium heat for 5 minutes. Add onions and a pinch of salt. Cook for 15 minutes stirring occasionally.
  2. Add minced garlic and continue cooking for about 5 minutes. Add collards and vegetable stock. Cover and drop heat to lowest setting.
  3. Cook, stirring occasionally for 2 and 1/2 hours.
  4. Remove lid, add vinegar and cook for 5 more minutes. Check seasoning and serve.

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