Alabama-born-and-raised Chef Skylar Bush is a master of collard greens. Trust us.
Ingredients
1 Vidalia onion, thinly sliced
2 tablespoons oil
6 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes, crushed by hand
3 pounds cleaned and washed collard greens
3 cups broth (chicken or vegetable)
½ cup tamari
¼ cup sambal chili sauce
2 tablespoons bourbon-smoked black pepper
Flaky salt to taste
Preparation
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Cook onions in oil in a large pot about 15 minutes or until slightly caramelized. Add garlic and cook 5 minutes. Add tomatoes and deglaze pan, scraping up any browned bits. Add broth and remaining ingredients and bring to a boil. Reduce heat and simmer until greens are tender, about 30 minutes. Season to taste and serve.
Serve with a slotted spoon and reserve potlikker to use as broth in other dishes.
