Garlicky Vegan Collard Greens

• 3 tablespoons olive oil
• 1 large onion finely diced
• 8 cloves garlic finely minced
• 1/2 cup vegetable 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 teaspoon salt more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon vegan buttery spread

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

olive oil, onion, garlic, vegetable broth, green leaves, apple cider vinegar, sugar, hot sauce, salt, black pepper, buttery spread

Taken from www.yummly.com/recipe/Garlicky-Vegan-Collard-Greens-9073047 (may not work)