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.
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