Prep: 10 minutes Cook: 10-15 minutes
By Tiffany Hobson
- 2 white onions, chopped
- 4 bunches collard greens, stripped from stems and cut into large pieces
- 4 tbsp apple cider vinegar (or to taste)
- 2 tsp brown sugar (or to taste)
In a large non-stick pan, cook the onions covered over low heat, stirring frequently. Onions should cook until they are caramelized (very brown and sticky). Add 2 tablespoons of the apple cider vinegar and 1 teaspoon of brown sugar. Mix well. Add the collard greens, 2 more tablespoons of apple cider vinegar and 1 more teaspoon of brown sugar. Mix well. Cook covered for 1 1/2 - 2 minutes. Adjust the flavor of the collard greens if necessary (you do not want them sickly sweet, nor do you want them extremely sour). The flavor should be a perfect balance of a touch of sweetness, with a hint of sour flavor. Serve with black-eyed peas and rice.