Braised Collard Greens
Whether at school or at home, for dinner or for a snack, try this delicious recipe from the Go!Healthy Parents Program
Click here to download a PDF of the Braised Collard Greens recipe.
Serves 6 for dinner or 15 for snack
1 large yellow onion, cut into medium dice
2 garlic cloves, minced
1 large or 2 small bunches collard greens
2 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes
Salt and freshly ground pepper to taste
1/3 cup apple cider vinegar
1 tablespoon dark brown sugar
- To remove stems from collards, stack 5 or 6 leaves in a neat pile and make two long cuts on either side of the ribs from near the top of the leaves down to the stem end and pull the stems free from the leaves. Cut leaves in half lengthwise, stack the halves and cut cross wise into ½ inch slices. Repeat with remaining leaves. Submerge the collards in water either in a very large bowl or fill a sink with cold water and let rest for a few minutes to allow the dirt to fall to the bottom of the water. Gently lift the collards from the water, leaving the dirt behind.
- In a large sauté pan over medium heat, add olive oil. When oil is hot add onions. Reduce heat to low and cook for 10 minutes until onions are very tender and transparent.
- Add garlic and red pepper flakes and cook for 1 minute more. Raise heat to medium and add greens. Stir until greens become wilted.
- When the greens have wilted, add the salt, pepper, cider vinegar, and sugar and stir. Cook until the vinegar reduces a bit and greens are tender, about 15-20 minutes. Taste and adjust for seasoning until you achieve a good balance of sweet, sour, and spicy. Serve immediately.