Awesome Collard Greens
photo by Chef Saba
- Ready In:
- 1 lb collard greens (or 1/2 collards, 1/2 kale)
- 1 onion, chopped
- 1⁄2 cup prepared salsa or 1 chopped tomato
- 2 -4 garlic cloves, chopped
- 1 1⁄2 cups water
- 1⁄2 cup cider vinegar
- 1 tablespoon salt, to taste
- hot sauce, to taste
- Wash greens in a colander.
- Chop into bite-sized pieces.
- Throw all ingredients into a large pot and cover.
- Bring to a boil, stirring occasionally, the reduce heat and simmer.
- Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
- Serve with its liquid.
Questions & Replies
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This recipe is wonderful! I use any greens I can get my hands on: Collards, kale, and the large leaves off of several vegetables! I don't use nearly the salt the recipe calls for and I use a hot corn and black bean salsa. Since I'm getting my CSA, I'm making a large pot and going to freeze portions (greens freeze very well after cooked!)
I'm the kind of girl whose greens experience was just spinach, but now that I'm living in the Deep South other types of greens like collard, turnip and mustard are very common. Love the "hammy/bacony" recipes, but love this veggie option to help me get my dark greens w/o the fat. Can use salsa, canned tomatoes (regular or italian style) or Rotels for a hotter variation. Enjoy!
We loved this recipe! Following the suggestions of other reviewers, I made a few modifications: I used only 1/3 c of cider vinegar, added 1/2 tbsp of brown sugar, and reduced the salt to 1/2 tbsp. I used tomato (not salsa), and to add heat, I added 1/2 tsp chili flakes. Instead of cooking all the ingredients at once, I saut?ed the onion, garlic, chili flakes, sugar first in a bit of oil, then added the rest. I served this with pork chops, baked beans, and a slice of bread to soak up the tasty sauce - thanks for sharing a winner!
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