Recipe by Community Organizer Nikkie Shubitz 

The hours braised version of collard greens means very wilted, very reduced, tender, give-way greens.

* ½ small yellow onion, diced
* 4 cloves garlic, pressed/minced
* 3 cups vegetable broth
* 1 teaspoon smoked salt
* 1 pinch brown sugar
* ½ teaspoon red pepper flakes
* 2 lbs collard greens, deveined and torn or chopped into bit sized pieces
* black pepper
* hot sauce

In a Dutch oven, sauté diced onion in 2 Tbsp of oil over medium heat. When the onions start becoming translucent, add garlic and stir until fragrant (30-60 seconds, not allowing it to burn). Add vegetable broth, and let it simmer and reduce a bit so that the onion and garlic can start to flavor the broth. Add smoked salt, brown sugar, and red pepper flakes, stir well to dissolve, then add greens. Cover the pot and allow to remain at a strong simmer for up to 2 or 3 hours. If your lid is not tight-fitting, start with 4 cups and add more as you check the greens along their cooking time. Many would say to leave the pot alone, but I like to peek and confirm the leaves are all wilted and in the braising liquid around the 10 minute mark. Once greens are as tender as you’d like, finish with black pepper and hot sauce of choice to taste.