Smoky Braised Collard Greens
Chef Brenda La Noue
The Original Secret Kitchen

If you substitute the smoked olive oil in place of the traditional smoked ham hocks, you not only can cut calories but also will taste a lighter cleaner essence of smokiness which makes the collard greens most interestingly delicious!

Serves 4
3 leafy collard greens, washed (cut into bit sezed pieces)
2 Walla Walla onions, quartered
1 jalapeno, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon cracked pepper
2 teaspoons canola oil
2 teaspoons Smoked Olive Oil

Instructions
Combine the collard greens with the Walla Walla onions, jalapenos and garlic with the canola oil in a medium size sauté pan. Cook over a low heat until the vegetables start to caramelize. Add the water and let it continue to cook over a low heat for 30 minutes until the greens are softly wilted.
Once the collard greens are done, season the greens with salt and pepper to taste. Garnish with a light drizzle of Smoked Olive Oil and serve.

*Note: This would be a nice dish to pair with slow grilled sweet potatoes with a dash of tamari sauce