Bold and spicy greens featuring holy trinity aromatics and cayenne pepper.
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In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Add the onion, bell pepper, and celery (the holy trinity) and sauté for 5-7 minutes until softened and starting to brown.
Stir in the minced garlic, Cajun seasoning, and cayenne pepper, cooking for 1 minute until fragrant.
Pour in the chicken broth and apple cider vinegar, then add the smoked meat and brown sugar.
Bring the liquid to a boil, then reduce heat to low and simmer the broth for 20 minutes to develop the 'pot liquor' flavor.
Add the chopped collard greens in batches, stirring until they wilt down to fit in the pot.
Cover the pot and simmer on low for 1 to 1.5 hours, or until the greens are very tender and have absorbed the spices.
Remove the smoked meat, shred it into small pieces, return it to the pot, and adjust salt and pepper to taste before serving.
