Southern-Style Meatless Collard Greens

Ingredients

• 1 small yellow onion
• 3 cloves garlic
• 2 lb fresh collard greens
• 3 tablespoons vegetable oil
• 2 cups vegetable stock (or broth)
• 2 tablespoons apple cider (or sherry) vinegar (+ additional, optional for serving)
• 1 teaspoon hickory (or kosher) salt
• ½ teaspoon crushed red pepper
• 1 teaspoon pepper
• Hot pepper sauce (optional for serving)

Steps

1. Cut onion into 1/2-inch cubes; chop garlic coarsely. Remove thickest stems from collard greens and tear leaves into large pieces, if needed.
2. Preheat 4-quart stockpot on medium 2–3 minutes. Add oil and onions; cook 4–5 minutes, stirring occasionally, until onions begin to soften. Stir in garlic and cook 1 minute.
3. Stir in stock, vinegar, salt, red pepper, and pepper. Bring to a simmer, then stir in collards (they will reduce as they cook). Cover and reduce heat to medium-low. Simmer 1 hour or until greens are desired tenderness. Serve with hot sauce and additional vinegar, if using.