Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- 2 sprigs fresh thyme, leaves stripped
- 2 bay leaves
- 2 (14 ounce) cans chopped tomatoes
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 1 tablespoon liquid smoke flavoring
- 2 pounds collard greens, chopped
- 1 ½ cups cooked white beans (Optional)
Why You'll Love Making This
Practical Cooking Tips
- Use a heavy-bottomed pan to prevent burning and ensure even cooking.
- Adjust the spice level by adding more or less chili flakes based on your heat preference.
Step 1
Lightly heat olive oil and butter together in a large pot over medium heat. Let the butter melt and get a little browned, which should take about a minute or two. Toss in the chopped onion and garlic, cooking and stirring until the onion becomes soft and translucent, around 5 minutes. Add the thyme and bay leaves, giving everything a good stir to combine.
Step 2
Pour in the chopped tomatoes, vegetable broth, brown sugar, molasses, and a splash of liquid smoke. Bring the mixture to a gentle simmer. Carefully stir in the collard greens, making sure they’re all coated in the flavorful liquid. Turn the heat down to low, cover the pot, and let it simmer until the greens are tender, about 30 minutes. Give it an occasional stir, and once everything is cooked through, it’s ready to enjoy!
