1-Start by heating a bit of vegetable oil in a large deep skillet or pot over medium heat, which sets the stage for that authentic southern vibe. Sauté the diced onions until they’re nearly tender, then toss in the minced garlic and cook for 2-3 minutes until it’s fragrant and golden.

2-Next, pour in 2 to 3 cups of vegetable broth usually about 2 cups works wonders along with the smoked salt and red pepper flakes, giving it all a good stir and adjusting the seasoning to your liking. Bring this mix to a gentle simmer, then lower the heat and add your 2 pounds of clean, chopped collard greens. They’ll wilt down nicely as they cook, so let them simmer for 1 to 1.5 hours without boiling, adding more broth if needed to keep everything moist.

3-Once the greens turn a deep green and lose that raw edge, they’re ready total prep time is about 1 hour and 20 minutes. Before serving, tweak the flavors with extra smoked salt, black pepper, red pepper flakes, or a dash of hot sauce for that personalized touch. For enhanced flavor, consider tossing in fresh tomatoes and red peppers toward the end. Remember, this method emphasizes healthiness while holding onto that traditional smoky taste through clever plant-based ingredients.