This collard greens recipe is collards braised until they are silky. It is not a quick saute of spinach or cabbage casserole.
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Collard Greens
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Collard Greens. From Olivia.
Ingredients
- 2 tablespoons oil
- 1 onion, sliced
- 3 garlic cloves
- 1 pound (450g) collard greens, stems removed, leaves sliced
- 4 cups (960ml) broth
- 4 ounces (113g) smoked turkey, chopped
- 1 teaspoon salt
- 1 teaspoon vinegar
Instructions
- Cook the onion in the oil until soft. Add the garlic for 30 seconds.
- Add the greens in handfuls until they wilt.
- Add broth, turkey, and salt. Simmer 40 to 50 minutes, until the leaves are tender.
- Stir in the vinegar.
Notes
Cut the stems out. They stay tough after the leaves are done.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Wash
Grit hides in the ribs. Soak the leaves and lift them out.
Stems
Strip them. Slice the leaves into ribbons.
Liquid
They should stew, not fry. Keep a little broth in the pot.
Vinegar
At the end. Vinegar for an hour tastes harsh.
Nutrition (estimated)
About 140 calories per serving. Estimate only, not a lab test.
FAQ
No smoked meat?
A teaspoon of smoked paprika in the onion step. The pot will be lighter.
How long?
Forty minutes is tender. Two hours is the old pot-liquor style. Both are right.
Bitter?
The vinegar at the end fixes a harsh pot. A pinch of sugar does too.
Potlikker?
Save the broth. It is for the cornbread, not to pour off.