Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, halved and thinly sliced
• 4 cloves garlic, thinly sliced
• 2 sprigs fresh thyme, leaves stripped
• 2 bay leaves
• 2 (14 ounce) cans chopped tomatoes
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon molasses
• 1 tablespoon liquid smoke flavoring
• 2 pounds collard greens, chopped
• 1 1/2 cups cooked white beans (optional)

Instructions

1. Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
2. Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.