| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Cook: | 2 hr 30 min |
| Yield: | Serves 6 |
Ingredients
- Olive oil, to saute
- 1 large onion, diced
- 1/2 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 1 1/2 cups water
- 4 pounds collard greens, roughly chopped
- 1 tablespoon vegetable base (concentrated vegetable stock)
- 1 teaspoon cayenne pepper
- 1 1/2 cups sugar
Instructions
- Heat olive oil in a large pot. Add onions and cook over medium-low heat until caramelized. Add vinegars and water and bring to a slow boil. Add collard greens. Simmer until tender.
- Add vegetable base, cayenne and sugar. Continue to simmer until flavors are absorbed by greens. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 386 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 13 g |
| Sugar | 56 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 221 mg |
Reviews
The recipe was easy to follow. Only complaint is the amount of sugar…way too much sugar. After reducing the sugar, the recipe is great.
I really liked this receipe.
It does specify TOO much sugar though. I reducded the amount of pepper as well.
It does specify TOO much sugar though. I reducded the amount of pepper as well.
This was the first time I ever made greens. The Cayanne made the greens very spicy which was very good. Since my main dish was supper spicy I added more chicken stock (used instead of Veggie base) to tone the greens down. They were wonderful.