• 1 medium-size sweet onion, finely chopped
  • 1 cup jackfruit , chopped (optional)
  • 2 medium red potatoes, diced
  • 4 garlic cloves, finely chopped
  • 1 1/2 (32-oz.) containers vegetable broth
  • 1 (1-lb.) packages fresh collard greens, washed and trimmed (remove center stem)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon vegan butter
  • 1-1 1/2 teaspoons liquid smoke
  • 1/2 tablespoon sugar
  • 1 tablespoon cooking oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Optional pork substitute is to sautée the jackfruit for a few minutes over medium heat before adding to the greens.
In a large pot, heat cooking oil and sautee onions until partially clear.
Add the vegetable stock and stir.
Add all other ingredients, stir and reduce heat.
Cover and simmer over low heat for at least an hour (until desired tenderness is reached).


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