Ingredients

• 3 bunches collard greens
• 1 tablespoon olive oil
• 1/2 onion, thinly sliced
• 2 cups low-sodium chicken broth
• 2 tablespoons soy sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon apple cider vinegar
• Hot pepper vinegar, for serving, optional

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Instructions

1. Remove the white ribs from the centers of the collard leaves. Stack the leaves on top of each other and slice into 1-inch pieces. Thoroughly wash the greens (I soak them and continue to change the water until no dirt or sand remains). Set aside.
2. Heat the olive oil in a Dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes. Pour in the broth and use a wooden spoon to scrape up any brown bits. Stir in the soy sauce, pepper, garlic powder and salt. Bring to a low boil. Add the greens and reduce the heat to a very low simmer. Cover and cook, stirring occasionally, for 30 minutes. Stir in the cider vinegar and simmer an additional 15 minutes.
3. Serve with hot pepper vinegar if desired.