Recipe courtesy of Katie Lee
Show: The Kitchen
Save Recipe Print
Total:
1 hr
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Remove the white ribs from the centers of the collard leaves. Stack the leaves on top of each other and slice into 1-inch pieces. Thoroughly wash the greens (I soak them and continue to change the water until no dirt or sand remains). Set aside.

Heat the olive oil in a Dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes. Pour in the broth and use a wooden spoon to scrape up any brown bits. Stir in the soy sauce, pepper, garlic powder and salt. Bring to a low boil. Add the greens and reduce the heat to a very low simmer. Cover and cook, stirring occasionally, for 30 minutes. Stir in the cider vinegar and simmer an additional 15 minutes.

Serve with hot pepper vinegar if desired.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Soy Wasabi Mayonnaise

Recipe courtesy of Marcela Valladolid

Brown Sugar and Soy Glaze

Recipe courtesy of Geoffrey Zakarian

Potato Gratin with Porcini and Soy

Recipe courtesy of Food Network

Sunny's Sweet and Sour Soy Syrup

Recipe courtesy of Sunny Anderson

Soy-Da Glazed Pulled Pork

Recipe courtesy of Jeff Mauro

Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

Recipe courtesy of Geoffrey Zakarian

Chiles Toreados: Fried Chiles with Lime-Soy Sauce

Recipe courtesy of Marcela Valladolid

Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Latest Stories