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A white bowl filled with cooked collard greens, with a spoon resting inside, set on a marble surface with garlic and leafy greens in the background.
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Braised Collard Greens

Get ready for those rich, soulful greens with this Braised Collard Greens recipe: bacon grease, onion, garlic, hearty collards and a tangy splash of apple cider vinegar. The kind of side dish that warms your heart and fills your plate.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 84kcal
Author: Wendy

Equipment

  • large pot or dutch oven

Ingredients

  • 2 tablespoons bacon grease olive oil could also be used
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 pound collard greens stems removed and leaves chopped
  • 3 cups chicken or vegetable broth
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon red pepper flakes optional
  • Salt and black pepper to taste

Instructions

  • In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Stir in the garlic and cook for 1 minute, until fragrant.
  • Add the collard greens in batches, stirring until they wilt down.
  • Pour in the broth, vinegar, and red pepper flakes if using. Bring to a simmer.
  • Reduce the heat to low, cover, and simmer for 35–40 minutes, stirring occasionally, until the greens are tender.
  • Season with salt and black pepper to taste before serving.

Notes

Storage:

  • Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
  • Reheating: Gently reheat on the stovetop over low‑medium heat, stirring occasionally until warmed through. A splash of broth helps if it’s looking a bit dry.
  • Freezing: While collard greens can be frozen, they will become softer and may be slightly watery when thawed. So, keep this in mind if you decide to freeze them. 

Notes

  • Pre‑measure the bacon grease and broth ahead of time for smooth sailing. 
  • Make sure your collard greens are well-washed and stems removed so they braise down tender, not tough.
  • Use a heavy‑bottom pot or Dutch oven to prevent scorching.
 

Nutrition

Serving: 1Serving | Calories: 84kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 460mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3847IU | Vitamin C: 29mg | Calcium: 188mg | Iron: 1mg