- ¼ cup grapeseed oil or avocado oil (any high heat oil will work)
- ¼ cup apple cider vinegar (any vinegar will work)
- 1 large bulb of garlic (about 12 cloves), broken into cloves, thinly sliced
- 1 large onion, cut into 1/2-inch dice
- 1 pint of grape or cherry tomatoes, sliced in half
- 2 pounds of collard greens, stems discarded and leaves finely shredded
- 1 teaspoon of thyme leaves
- 1 teaspoon of pink Himalayan salt, optional
- 1 teaspoon liquid smoke
- 1 teaspoon hot sauce
- 1 teaspoon freshly ground pepper to taste
- 1 tablespoon of nutritional yeast, optional
- In a large pan, heat the oil and vinegar. Add the garlic and onion and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes.
- Stir in the tomatoes, collards, thyme, salt, liquid smoke, hot sauce and pepper. Cover and cook over medium low heat, stirring occasionally, until the collards are tender, about 20 minutes.
- Season the collards with additional seasoning to taste and serve.