When you’re out of broth/stock, here’s a new way to easily add flavor to collard greens. This is a pretty flexible recipe. Adjust the amounts of onion, collards, water, and soy sauce to your liking. I like to start with a smaller amount of soy sauce than I think I need and slowly add more as I taste-test through cooking. I like to cook collards for a relatively short time, but feel free to cool longer if you want a more tender texture. Enjoy!
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion, chopped, about 1/3 cup
- 2 garlic cloves, minced, optional (or sub 1/4 teaspoon garlic powder)
- 1 bunch collards, stems removed, cut into 1/2-1″ strips, washed well and strained (about 3 cups worth)
- 1/4 cup water
- 1–1 1/2 teaspoon soy sauce
- fresh black pepper
- Pre-heat olive oil in a medium pot over medium heat. When the oil is ready, add the onions. Cook until they’re just tender, about 3-4 minutes. Add garlic, stir, and cook 60 seconds or until fragrant.
- Add collards, water, and soy sauce. Stir to combine.
- Cover and cook until collards are tender, stirring occasionally, about 20-30 minutes. Taste test and add additional soy sauce and fresh black pepper, as desired for your flavor preference.
Tip: Be careful adding the soy sauce. I like my food on the salty side, but you can easily overdo it with the soy. It’s super easy to add more and almost impossible to dilute once added.
Tip: I find about 1/4 – 1/2 teaspoon per cup of collards is about the right amount for me.