Braised Collard Greens ~
Hearty greens slow-simmered with lots of garlic, onions, and simple seasonings.
Serve with Red Beans and Rice and Hush Puppies.
Easy Collard Greens Recipe
Braised Collard Greens have long been a staple in Southern cuisine, offering a comforting blend of flavors. This easy recipe is both vegan-friendly and bursting with traditional taste of the Deep South. From the savory aroma of sautéed onions and garlic to the tender bite of collard greens simmered in a flavorful broth, this recipe is sure to become a favorite at your table.
One of the highlights of this dish is the pot liquor, or “pot likker”, a term used to describe the flavorful broth left behind after simmering the greens. It’s more than just a byproduct of the cooking process; it’s an essential part of the experience, packed with nutrients and robust taste. As the collard greens cook down, they release their essence into the broth, creating a savory elixir that’s meant to be savored with each spoonful.
Ingredients for Braised Collard Greens
You will need:
- 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 vegan chicken-style broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes, or to taste
Ingredient Notes
- Collard Greens – When selecting collard greens for this recipe, opt for fresh bunches with vibrant green leaves and firm stems. Look for leaves that are free from yellowing or wilting, as this indicates freshness. Alternatively, you can use pre-cut collard greens to save time, but be sure to inspect them for any tough stems that may need to be removed. Other leafy greens such as kale, mustard greens, or Swiss chard can be substituted for collard greens in this recipe, offering a delicious variation while maintaining the same hearty and flavorful essence.
- Vegan Chicken-Style Broth – Vegan chicken-style broth adds depth of flavor to the braised collard greens, mimicking the savory essence of traditional chicken broth. I use Better Than Bouillon No-Chicken Base. Vegetable broth can also be used if preferred.
- Red Pepper Flakes– Start with a little bit and adjust the amount according to your preference for heat. If you prefer a milder dish, reduce the amount or omit them altogether. Conversely, if you enjoy a spicy collard greens, feel free to increase the quantity for an extra punch of flavor.
- Salt and Ground Black Pepper – These pantry staples are essential for seasoning the collard greens to perfection. Be sure to taste the dish as it cooks and adjust the salt and pepper to suit your personal taste preferences.
- Olive Oil – Use a high-quality olive oil for sautéing the onions and garlic. The olive oil adds richness to the dish and helps to enhance the flavors of the other ingredients.
- Yellow Onion and Garlic – These aromatic ingredients form the flavorful base of the dish, providing a fragrant backdrop for the collard greens. Make sure to finely chop the onion and mince the garlic to ensure even cooking and distribution throughout the dish.
How to Make Braised Collard Greens
STEP ONE: 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 collard greens. Cook, stirring frequently for 3 minutes, until beginning to wilt.
STEP THREE: Add the broth, salt, ground black pepper, and red pepper flakes. Reduce to low heat and simmer for 45 minutes. Serve hot.
More Southern Vegan Recipes You’ll Love!
- Jambalaya
- Fried Green Tomatoes
- Green Cabbage Casserole
- Southern Tomatoes and Rice
- Grilled BBQ Tofu
- Red Velvet Cake
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Braised Collard Greens
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 vegan chicken-style broth
- 1 teaspoon sea 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.
Willoughby
Looks really good!