Cutting-Edge Collards

• 2 bunches fresh collard greens (about 3 lb.)
• 1 large red onion, finely chopped
• 2 tablespoons vegetable oil
• 2 1/2 cups vegetable broth
• 1/4 cup cider vinegar
• 2 tablespoons dark brown sugar
• 1 1/2 teaspoons hickory smoked salt
• 1/2 teaspoon dried crushed red pepper

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. Cut roll into 1/8-inch-thick slices. Rinse slices under cold running water. Drain well.
2. Saute onion in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until tender. Add broth and next 4 ingredients. Bring to a boil.
3. 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.

collard greens, red onion, vegetable oil, vegetable broth, cider vinegar, brown sugar, hickory smoked salt, red pepper

Taken from www.myrecipes.com/recipe/cutting-edge-collards (may not work)