Braised Collard Greens are fresh collard greens slow-simmered with garlic, onion, and broth until tender and full of flavor. Serve with Red Beans and Rice and Hush Puppies.
A Southern Classic
Collard greens have been a staple of Southern cooking for generations, and this recipe keeps it traditional. The greens simmer low and slow in a savory broth with plenty of garlic and onion until they are completely tender and the broth has taken on all that deep, green flavor.
That broth, known in the South as pot likker, is as good as the greens themselves. Do not let it go to waste; serve it right alongside a piece of cornbread for soaking.
Ingredients for Braised Collard Greens
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Olive Oil – For sautéing the onion and garlic before the greens go in.
- Yellow Onion – Finely chopped so it softens quickly and blends into the broth.
- Garlic – A generous amount here. It mellows as it simmers, becoming part of the broth’s flavor.
- Fresh Collard Greens – Look for bunches with firm, deep green leaves. Remove the tough stems before chopping. Pre-cut collard greens work well, too, and save some prep time.
- Chicken-Style Broth – The savory backbone of the dish. Better Than Bouillon’s No-Chicken Base is a great option. Vegetable broth can also be used, but may require additional seasoning.
- Kosher Salt and Ground Black Pepper – Season to taste. The broth will reduce slightly during cooking, so go carefully with the salt at the start and adjust at the end.
- Red Pepper Flakes – Adds a gentle heat. Start with a small amount and adjust to your preference.
How to Make Braised Collard Greens
Prep: 10 min | Cook: 50 min | Total: 60 min | Servings: 4
STEP ONE: Sauté the aromatics. Set a large deep skillet or large pot, such as a Dutch oven, over medium-high heat and add the olive oil. When the oil is hot, add the onion. Cook, stirring frequently for 3 minutes, until softened. Add garlic, and cook for an additional 30 seconds.
STEP TWO: Add the greens. Add the collard greens and cook, stirring frequently for 3 minutes, until beginning to wilt.
STEP THREE: Simmer. Add the broth, salt, ground black pepper, and red pepper flakes. Reduce to low heat and simmer for 45 minutes. Serve hot.
What Is Pot Likker?
Pot likker, sometimes spelled pot liquor, is the flavorful broth left in the pot after the collard greens have finished cooking. As the greens simmer, they infuse the broth with their flavor, creating a rich, savory liquid that is a beloved part of Southern food culture. Traditionally served alongside cornbread for dipping, pot likker is not a byproduct to discard. It is part of the dish.
Frequently Asked Questions
Yes. Kale, mustard greens, and Swiss chard all work well in this recipe. Keep in mind that kale and mustard greens have a more pronounced flavor than collard greens, and Swiss chard will cook down faster and may need less simmering time.
Yes. Braised collard greens actually taste better the next day after the flavors have had time to develop. Store in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop.
The greens are ready when they are completely tender and have lost their tough, fibrous texture. After 45 minutes of simmering on low heat, they should be fully cooked through.
Storage and Reheating
Store leftover braised collard greens with their broth in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat. The greens reheat beautifully, and the flavor deepens overnight.
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Braised Collard Greens Recipe
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion chopped
- 2 teaspoons garlic minced
- 1 pound fresh collard greens stems removed, and leaves roughly chopped
- 3 cups chicken-style broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes or to taste
Instructions
- Into a large, deep skillet over medium-high heat, add olive oil. When the oil is hot, add the onion. Cook, stirring frequently for 3 minutes, until softened. Add garlic, and cook for an additional 30 seconds.
- Add the collard greens. Cook, stirring frequently for 3 minutes, until beginning to wilt.
- Add the broth, salt, ground black pepper, and red pepper flakes. Reduce to low heat and simmer for 45 minutes. Serve hot.
Nutrition
This post was updated March 23, 2026.
Willoughby
Looks really good!