Black Swan's Braised Collard Greens
3 bundles of Collard Greens
1 Yellow Onion, large dice
1/2 C Vegetable Stock
1/3 C Apple Cider Vinegar
1/3 of the bottle of Crispin Hard Cider
2 Tbs. Worcestershire Sauce
2 Tbs. Louisiana Hot Sauce
2 Tbs. Grape Seed Oil
Salt and Pepper, to taste
Rinse collard greens thoroughly, remove leaves from the stem and roughly chop.
Heat up a large stock pot/ Gumbo pot on medium heat.
Add grapeseed oil, onions, and sauté until onions they begin to soften (approx 3 minutes).
Add greens to pot, stir frequently from the bottom.
Once greens begin to wilt down, add the rest of the ingredients and cook on medium heat for ten minutes.
Reduce heat to low, cover and let cook until greens are tender (approx. 2.5-3 hours. Cooking time varies, depending on the tenderness of the greens.)