Ingredients
- 1. A spoonful of olive oil and a dab of butter
- 2. A big onion, sliced thinly after being halved
- 3. Four cloves of garlic, sliced finely
- 4. The leaves stripped from two fresh thyme sprigs
- 5. Two bay leaves for added flavor
- 6. Two cans of chopped tomatoes, each weighing 14 ounces
- 7. A cup of vegetable broth to enhance the taste
- 8. A spoonful of brown sugar for sweetness
- 9. A touch of molasses for depth
- 10. A dash of liquid smoke flavoring for a smoky twist
- 11. Two pounds of collard greens, chopped for freshness
- 12. One and a half cups of cooked white beans, if desired
Step 1
In a generous pot, heat a mixture of olive oil and butter over medium heat until the butter melts and develops a golden hue, which should take around 1 to 2 minutes. Introduce the aromatic duo of onion and garlic, and sauté them until the onion takes on a translucent appearance, which typically requires about 5 minutes. Toss in the fragrant thyme and bay leaves to elevate the flavors.
Step 2
Next, add a medley of chopped tomatoes, vegetable broth, a touch of brown sugar for sweetness, a hint of molasses for depth, and a dash of liquid smoke for a smoky essence into the pot. Allow the concoction to gently simmer, coaxing out the flavors. Finally, delicately fold in the hearty collard greens. Lower the heat to a gentle simmer, cover the pot, and let it tenderize for about 30 minutes, infusing all the components together into a harmonious dish.
Extra Tips & Suggestions
- 1. Get organized by designating specific areas in your fridge for veggies. Keep your collard greens in the crisper drawer to preserve their freshness.
- 2. Utilize glass containers to store your prepped veggies. Not only do they keep the greens fresh, but they also make for a visually appealing fridge display.













Reviews
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