- 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
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.