Our Very Best Vegetarian Collard Greens

thekitchn.com

alk8989

subheading: For the cornbread:

Cooking spray, bacon fat, or butter

1 cup all-purpose flour, sifted

1 cup yellow cornmeal

4 teaspoons baking powder

½ teaspoon fine salt

1 cup whole milk

2 large eggs

⅓ cup unsalted butter, melted

subheading: For the collard greens:

2 bunches collard greens (about 3 pounds total)

¼ cup canola oil

1 large sweet or yellow onion, very thinly sliced

3 cloves garlic, finely chopped

1 teaspoon kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

2 cups low-sodium vegetable broth

¼ cup honey

2 tablespoons pepper vinegar, such as Texas Pete

¾ tablespoon peppers from the vinegar, chopped

¼ cup finely chopped roasted, salted peanuts

Directions at thekitchn.com

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