- 1 large bunch fresh collard greens – you could also use turnip greens or other braising greens
- 1 onion
- 2 T olive oil
- 1/2 tsp. chili powder
- 1 tsp. Bragg’s amino acids
- 1 T molasses
- 1 tsp. Worcestershire sauce
- 1 bottle of dark beer
- 2-4 c. of vegetable broth
Clean the collard greens thoroughly; they take much more washing than you would expect. Any dirt you miss will be very gritty in the final product. Some people say to put them in a bowl of water and swish the dirt off, dump that water out, and then repeat that several times. I’m always surprised by how dirt clings to them so stubbornly. I honestly might have given up on making them (or at least would have relegated them to a weekend-only food) if we hadn’t been able to start getting pre-washed collard greens at our farmer’s market on Saturdays.
Chop your greens into smaller pieces.
Chop the onion.
Put the olive oil in the bottom of a very large, preferably non-stick pot. (I use our biggest pot, because the greens take up so much space before they are cooked.) Heat on medium-high heat until the oil is hot; then cook the onion pieces in the oil until they soften some. Turn the heat down to medium.
Toss in the chili powder, Bragg’s, Worcestershire sauce, and molasses, and stir around. Pour in the dark beer, and stir it all together. Stir the collard greens into the pot, and then add broth until the greens are just barely (or even mostly) covered. Turn the heat down to medium-low and let them simmer, uncovered, for 30-40 minutes, stirring occasionally.