Saveur (January 2016)
We were so smitten with Six-Hour Caramelized Onions -- how they made our house smell amazing, how we loved how the slow cooking brought out their amazing sweetness -- that their original purpose was, six hours later, just an afterthought.
We'd originally made them with these Sautéed Collard Greens in mind, thinking it was high time we changed up our collards game. We've been buying collards at the supermarket ever since winter arrived, cooking them about once a week by giving them a quick sauté over high heat. That method works fine, but is also feeling a little plain, as we've been making them that way for the several years now.
In truth, we think these Sautéed Collard Greens succeed because of two elements: the phenomenal caramelized onions, and the right balance of vinegar.