SMOKY COLLARD GREENS
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and saute until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the greens, water, smoked salt, and apple cider vinegar. Season the mixture with pepper. Increase the heat to medium-high and bring to a boil. Decrease the heat to medium-low, cover, and cook until the greens are tender, 20 to 25 minutes. Taste and adjust for seasoning with smoked salt and pepper. Serve immediately with the hot pepper vinegar on the side.
- chiffonade
- Chiffonade is a classic French technique that means thinly slicing an herb, such as basil, or a leafy vegetable, into strands or ribbons. To make chiffonade, stack the leaves one on top of the other, and roll them tightly into a cylinder. Using a chef's knife, slice the cylinder crosswise into thin strips.
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