Ingredients:
3 (16-oz.) packages fresh Collard Greens
2 medium-size Red Onions, finely chopped
2 tbsps Canna Coconut Oil
2 1/2 cups Vegetable Broth
1/4 cup Cider Vinegar
2 tbsps Dark Brown Sugar
1 1/2 tsps Salt
1/2 tsp dried Crushed Red Pepper
Instructions:
Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens. Sauté onions in hot canna olive oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients. Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.
