Slow-Cooked Collards

1. Heat Oil and Sauté Shallots

Heat two tablespoons of extra-virgin olive oil in a heavy pot or Dutch oven over medium heat until the oil shimmers. Add the finely diced shallots and sauté them for about 3 to 5 minutes until they become soft and translucent.

2. Add Garlic, Ginger, Sugar, and Salt

Add the minced garlic, minced fresh ginger, coconut palm sugar, and kosher salt to the pot. Stir everything together and let the mixture cook for 1 to 2 minutes until the aromatics release their fragrance.

3. Incorporate Tomato Paste and Liquid Aminos

Stir in the tomato paste and Bragg Liquid Aminos, allowing the mixture to cook for 3 to 5 minutes. This step is crucial as the tomato paste and liquid aminos will thicken the mixture and deepen the flavor, creating a rich base for the collard greens.

4. Add Collard Greens and Vegetable Stock

Add the finely chopped collard greens to the pot, followed by the vegetable stock. Bring the mixture to a gentle simmer. Once it reaches a simmer, reduce the heat, cover the pot, and let the greens cook for 45 minutes to an hour. This slow cooking process will tenderize the collards and infuse them with the savory flavors.

5. Finish with Vinegar and Season

Pour in the apple cider vinegar and season with salt to taste. If you prefer a bit more tang, feel free to add more vinegar as needed. Serve the collard greens warm, and enjoy the rich, balanced flavors that have developed.