Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon VEGGI FARMERS CO-OP chili oil
• 1 medium white onion, coarsely chopped
• 6 garlic cloves, finely chopped
• ½ cup rice wine vinegar
• 2 teaspoons gochujang
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cinnamon
• 4 bunches collard greens, torn
• Sriracha for serving

Directions

Melt butter with chili oil in a large heavy bottomed pot (cast iron, preferred) over medium heat. Cook onion until browned, about 5 minutes. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, gochujang, salt, black pepper, cinnamon, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pot, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If there is too much, cook uncovered until you have the right amount. Serve with sriracha for an extra kick.