Serves 4

Ingredients:

4 bunches fresh young collard greens (about 3 pounds/1.4 kg total), tough stems removed, bruised or discolored leaves discarded
3 tablespoons/45 ml olive oil
1 onion, thinly sliced
2 garlic cloves, minced
2 bay leaves
6 cups/1.4 liters low-sodium chicken broth
1/4 cup/60 ml apple cider vinegar
1 tablespoon/12 g granulated sugar
1 teaspoon/2 g dried red pepper flakes
Salt, to taste

Method:

Wash the collard greens in a large bowl of salt water to remove the grit from the greens, then rinse them under cold water until the water runs clear.

Lay the collard greens on a paper towel to dry. Stack several leaves and slice them crosswise into 1-inch-/2.5-cm-wide ribbon-like strips. Repeat until all the leaves are sliced.

Heat the oil in a stock pot over a medium heat. Add the onion and garlic, and stir to coat with the oil. Add the bay leaves and cook for 8 minutes or until the onion is tender.

Stir in the collard greens (the greens will fill the pot at this point but will wilt down considerably as they cook). Add the broth, vinegar, sugar, and red pepper flakes. Cook over high heat for 10 minutes or until the greens start to wilt and the broth boils, stirring to ensure the greens cook evenly.

Reduce the heat to a medium to low. Gently simmer uncovered for a further 45 minutes, stirring occasionally, or until the greens are tender and the liquid has reduced by about half. Season to taste with salt. Serve with Southern-Style Fried Chicken.