Collards on a cutting board
Servings 4 Serving Count
Ingredients 3 Count
Nutrition 25 Calories
Total Time 10 Minutes

Collards With Vinegar


2 pounds Collards, stems removed, coarsely chopped

1/2 cup Vegetable Broth

1 tablespoon Malt Vinegar, or more to taste


In a large kettle, add collards and vegetable broth. Cover and cook over medium heat for about 5 minutes, until the greens are just tender.

Uncover the pot and add the vinegar. Cook until all or most of the liquid is evaporated.


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