Beer Braised Collard Greens – Slow-simmered in a light beer broth with garlic, onion, and seasonings, this Southern-style side is bold, hearty, and satisfying without being heavy. Serve with Red Beans and Rice and Homemade Cornbread.
Easy Collard Greens Recipe
As a home cook focused on vegetarian and plant-based cooking, I’ve learned that the best recipes often rely on simple ingredients and straightforward methods. This version of collard greens does just that, keeping things classic with a slow simmer but swapping in beer for broth to build a deeper, more complex flavor.
I like this recipe because the combination of sautéed onions, garlic, and the earthy bitterness of collard greens complements the subtle sweetness of the beer-infused broth. It’s an easy stovetop recipe that doesn’t take much hands-on time but delivers big results and pairs well with a variety of Southern dishes.
Ingredients for Beer Braised Collard Greens
You will need the following:
- Olive Oil – Used for sautéing the aromatics and adding a bit of richness.
- Yellow Onion – Adds mellow sweetness and a base of flavor for the greens.
- Garlic – Bold and aromatic; enhances the overall depth of the dish.
- Collard Greens – Fresh collard greens are the star of this dish, contributing their robust flavor and hearty texture. However, if collard greens are unavailable, you can easily substitute them with other leafy greens such as kale, Swiss chard, or mustard greens. Regardless of the greens you choose, make sure to cut them into 2-inch pieces and remove any tough stems before cooking.
- Light Beer – I used a pale ale as the braising liquid to add subtle flavor without overwhelming the dish. If you don’t have a light bottle of beer on hand, try my Braised Collard Greens made with vegan chicken-style broth or vegetable broth.
- Light Brown Sugar – For a touch of sweetness to balance out the natural bitterness of the collard greens. Maple syrup can also be used in a pinch.
- Kosher Salt and Ground Black Pepper – Basic seasoning to taste.
- Red Pepper Flakes – A sprinkling of red pepper flakes or a dash of cayenne pepper hot sauce adds a spicy kick.
How to Make Beer Braised Collard Greens
STEP ONE: Sauté the Aromatics. Heat olive oil in a skillet or large pot over medium-high heat. Add the onion and garlic, and cook, stirring occasionally, for 2 minutes, until the onion is softened. Add the garlic and cook for an additional 30 seconds.
STEP TWO: Add Remaining Ingredients. Add collard greens, beer, sugar, salt, red pepper flakes, and black pepper.
STEP THREE: Simmer. Reduce to low heat and simmer for 45 minutes or until collard greens are wilted and beer is reduced slightly.
STEP FOUR: Serve. Remove from heat and serve hot.
Tips for Success
- Use fresh greens and give them a good rinse to remove grit.
- Slice into manageable pieces so the greens wilt evenly.
- Simmer low and slow for the best texture and flavor.
- Taste as you go and adjust seasoning if needed—especially salt, as different beers vary in intensity.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if needed to refresh the greens.
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Beer Braised Collard Greens Recipe
Ingredients
- 2 tablespoon olive oil
- 1/2 cup yellow onion diced
- 1 tablespoon garlic minced
- 1 pound collard greens stems removed and leaves cut into 2” pieces
- 12 ounces light beer
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- Ground black pepper to taste
Instructions
- Heat olive oil in skillet over medium high heat. Add onion and garlic and cook, stirring occasionally for 2 minutes, until onion is softened. Add the garlic and cook for an additional 30 seconds.
- Add collard greens, beer, sugar, salt, red pepper flakes, and black pepper.
- Reduce to low heat and simmer for 45 minutes or until collard greens are wilted and beer is reduced slightly.
- Remove from heat and serve hot.
Nutrition
Originally published on March 17, 2014. This post was updated on April 21, 2025.
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