Southern Collard Greens
How to make the best Southern Collard Greens! Full of flavorful ingredients and easy to make
Prep: 60min
Total: 120min
Yield: 5
Ingredients:
- 1/2 cup white distilled vinegar
- 3 tablespoons salt
- 2 bunches fresh collard greens ( (see note))
- 1 tablespoon extra virgin olive oil
- ½ cup finely diced onions
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- 4-5 cups chicken broth ((can replace 1 cup with water if desired))
- 1 fully-cooked smoked turkey leg or wing ((about 13 oz))
- 1 tablespoon white distilled vinegar
- Applewood smoked salt & black pepper, to season
Instruction:
- Tear the greens into bite-sized pieces and set them aside.
- Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
Quick Collard Greens
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You’re going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Prep: 8min
Total: 15min
Yield: 2
Serving Size: 1 side serving
Nutrition Facts: servingSize 1 side serving, calories 140 calories, Sugar 0.7 g, Sodium 304.6 mg, Fat 11.4 g, Saturated Fat 1.6 g, Trans Fat 0 g, Carbohydrate 8.8 g, Fiber 5.7 g, Protein 4.5 g, Cholesterol 0 mg
Ingredients:
- 1 large bunch (about 10 ounces) collard greens
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 2 medium cloves garlic, pressed or minced
- Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
- A couple lemon wedges, for serving
Instruction:
- To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.
- Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
