Smoky Collard Greens

Ingredients

• 1 tbsp sunflower or olive oil
• 1 large onion, thinly sliced
• 5 cloves garlic
• 2 tbsp miso (smoked if available)
• 2 tomatoes, diced
• 2lbs Greens (Collards or a mix), cleaned and chopped
• 4-6 cups vegetable stock (homemade if possible)
• 1/4 cup apple cider vinegar (more or less to taste)
• 1 tbsp Worcestershire sauce
• ½ tsp brown sugar
• 1 tbsp smoked paprika
• 1/2 tbsp Kosher salt
• 1/2 tbsp Black pepper
• 1 tsp natural liquid smoke (optional)
• 1 tsp tabasco or hot sauce
• 1 tsp red chili flakes (more or less to taste)
• 2 sprigs thyme, leaves removed

Directions

1. Wash the collard greens thoroughly and cut away the tough stem. Taking several leaves at once, stack them and then roll the stack into a tight cigar shape. Slice the rolled collard greens into strips. Repeat until you've cut all the greens.
2. Warm oil over medium heat in a large pot. Sauté the onions until slightly softened, about 2 minutes, then add the red pepper flakes garlic and smoked miso, cook another minute until mixture is caramelized and fragrant.
3. Add thyme, paprika, salt and pepper and cook for 1 min.
4. Mix in the vinegar, soy sauce, brown sugar, hot sauce, Worcestershire sauce and liquid smoke and vegetable stock. Stir well to infuse the flavors of all the ingredients. Continue to develop the broth flavor by covering and cooking over medium-low heat for 1 hour.
5. Taste test and make any necessary adjustments to the seasoning of your broth.
6. Adding in batches, stir in the chopped collard greens to the seasoned broth.
7. Cover and simmer for another hour and a half, or until greens are tender, but not mushy.
8. Remove from heat and serve or store in fridge for a few days.

Notes