Broth-braised collard greens
Collard greens braised with broth, garlic and cider vinegar.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 907 g collard greens
- 2 garlic cloves
- 1 small onion
- 120 ml ready-to-use liquid vegetable broth
- 2 tbsp olive oil
- ¼ tsp dried red pepper flakes
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- 2 tsp apple cider vinegar
Preparation
Wash the collard greens in several changes of cold water until no grit remains. Remove the thick central stems and coarsely chop the leaves. Peel the onion and garlic. Finely chop the onion and thinly slice the garlic.
907 g collard greens2 garlic cloves1 small onion- mixing bowl
- sieve
- knife
- chopping board
Heat the oil in a large pot over medium-high heat. Add the onion and stir for about 3 minutes until lightly golden. Add the garlic and cook for another 2 minutes, stirring without burning it.
2 tbsp olive oil- saucepan
- spatula
Add the greens and toss with the aromatics for about 5 minutes until they begin to wilt. Pour in the broth and add the red pepper flakes and optional pinches of salt and pepper if wanted. Bring to a simmer, cover and cook over medium heat for about 20 minutes, stirring occasionally, until tender but not falling apart.
120 ml ready-to-use liquid vegetable broth¼ tsp dried red pepper flakes1 pinch of ground black pepper — optional1 pinch of fine salt — optional- saucepan
- spatula
- lid
Stir in the cider vinegar and serve hot with some of the cooking juices, without draining the greens completely.
2 tsp apple cider vinegar- saucepan
- spoon
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration