Reduced-Sodium Baked Collard Greens

• 3 tablespoons olive oil
• 1 large onion finely diced
• 4 cloves garlic finely minced
• 1/2 cup low sodium chicken broth
• 1 bag collard green leaves chopped, 3 lb. per bag
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon hot sauce optional
• 1/2 teaspoon salt or 1 tsp. low-sodium salt replacement
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter

1. Preheat oven to 300u0b0F.
2. Set Dutch oven or oven-safe pot over medium heat and pour in olive oil. Once oil is hot, add onion. Saute until onion is lightly browned and softened, 4-5 minutes. Add garlic and saute until fragrant, 30 seconds longer. Pour chicken broth into pot to deglaze bottom.
3. Add collard green leaves to pot one handful at a time, stirring to coat in broth and onions. Cook, stirring constantly, until greens have wilted down, 4-5 minutes.
4. Add apple cider vinegar, sugar, hot sauce, salt (or salt replacement), and black pepper and stir into greens. Place a lid tightly on the pot.
5. Transfer pot to middle rack of oven.
6. Bake collards until very dark green and soft, 75-90 minutes.
7. Check to see that collard greens are done. Remove from oven or add time as needed.
8. Remove pot from the oven. Stir in butter. Serve immediately.

olive oil, onion, garlic, chicken broth, green leaves, apple cider vinegar, sugar, hot sauce, salt, black pepper, unsalted butter

Taken from www.yummly.com/recipe/Reduced-Sodium-Baked-Collard-Greens-9061252 (may not work)