Smoked Chile Collard Greens

• 2 tablespoons canola oil
• 1 medium Spanish onion, finely diced
• 4 cloves garlic, finely chopped
• 2 to 3 teaspoons pureed canned chipotle chiles in adobo, to taste
• 2 1/2 pounds collard greens, stems and ribs removed, coarsely chopped
• Kosher salt and freshly ground black pepper
• 3 tablespoons apple cider vinegar

1. Heat the oil in a large deep saute pan over high heat until the oil begins to shimmer.
2. Add the onion and cook until soft, about 4 minutes.
3. Add the garlic and cook for 1 minute.
4. Add 1 1/2 cups water and the chipotle puree and bring to a boil.
5. Add the collards, season with salt and pepper, and turn to coat in the mixture.
6. Reduce the heat to low, cover the pot, and cook, stirring occasionally, until the greens are crisp-tender, 15 to 20 minutes.
7. Transfer to a platter and drizzle with the vinegar.

canola oil, spanish onion, garlic, collard greens, kosher salt, apple cider vinegar

Taken from www.epicurious.com/recipes/food/views/smoked-chile-collard-greens-382807 (may not work)