Growing up on the West Coast, I never had collard greens until I moved to North Carolina. I grew to love these healthy greens and this is my favorite way to prepare them. For more authentic southern collard greens, begin the preparation with chopped bacon instead of olive oil.
Ingredients
1 bunch collard greens
2 tablespoons olive oil
1 medium onion, chopped
3-4 cups chicken broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
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Although edible, the stem of the collard green is tough, and requires more time to cook than the leaves. I find it easiest to discard the stem prior to cooking, so I can be sure to get evenly cooked greens. To remove the stem, flip a collard green leaf upside down on a cutting board. Use a sharp knife to cut the leaf away from the stem (I usually keep the top third of the leaf intact, and cut the bottom two-thirds of the stem out in a V shape). Repeat for the remaining leaves. Stack the de-stemmed leaves on top of each other and cut them into 2-inch pieces.
Place the cut collard green pieces in a colander and rinse very thoroughly, and then leave the colander in the sink to drain.
Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onions and cook for about 3 minutes, or until the onions begin to soften.
Add the collard greens to the pot and sauté until they begin to wilt, about 1 minute. Add enough chicken broth to completely cover the greens. Then add the brown sugar (this helps remove the bitterness from the greens), salt, pepper, and crushed red pepper (optional).
Bring the pot to a boil, then cover, reduce heat, and simmer for about 45 minutes. The greens should be very tender, but not mushy. Take a little bite and then add additional salt and pepper, if needed.
