Recipe courtesy of Rhea P Smith

Soul Cafe's Collard Greens

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  • Total: 2 hr 50 min
  • Prep: 20 min
  • Cook: 2 hr 30 min
  • Yield: Serves 6
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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


  1. 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.
  2. Add vegetable base, cayenne and sugar. Continue to simmer until flavors are absorbed by greens. Serve hot.