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
Directions
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.
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By haunani31_4883310
Jonesboro, GA
on May 16, 2006
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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.
By mwdmih_4739907
Suisun City, CA
on January 16, 2006
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I really liked this receipe.
It does specify TOO much sugar though. I reducded the amount of pepper as well.
By espaide_952996
Pittsburgh, PA
on September 02, 2004
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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.
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