Simple Smoky Braised Collards
Enjoy the deep, smoky, and savory flavors of classic braised collard greens without the heavy fat, perfect as a healthy and satisfying side dish. Smoked paprika and fresh garlic create a rich, comforting taste profile.
For 4 servings
Thoroughly wash collard greens under cold running water. Remove the tough stems by folding each leaf in half lengthwise and tearing or cutting out the rib. Stack the leaves, roll them tightly, and slice them into 1/2-inch wide ribbons. Set aside.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.
Stir in the smoked paprika and cook for 30 seconds, allowing the spice to bloom and release its aroma.
Add the chopped collard greens to the pot. They will seem like a lot, but they will wilt down significantly. Pour in the vegetable broth. Stir well to combine, ensuring the greens are coated and submerged as much as possible.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot tightly, and cook for 25-35 minutes, or until the collard greens are very tender but still hold their shape. Stir occasionally to ensure even cooking.
Remove the lid. Season the collard greens with salt and black pepper to taste. Stir in the apple cider vinegar. Cook uncovered for another 2-3 minutes to allow some of the liquid to reduce slightly if desired, and for the flavors to meld.
Serve hot as a flavorful and healthy side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Proper Washing: Collard greens can be sandy. Wash them thoroughly in several changes of cold water or a salad spinner to remove all grit.
- 2Stem Removal: Don't skip removing the tough central stem; it can be fibrous and bitter. For a smoother texture, you can even blanch the greens briefly before braising.
- 3Don't Overcrowd: If you're making a very large batch, braise the greens in two batches or use a very large pot to ensure even cooking and proper wilting.
- 4Vinegar is Key: The acidity from the apple cider vinegar is crucial for balancing the earthy bitterness of the collards and enhancing all the other flavors. Don't omit it!
Adapt it for your goals.
Spicy Kick
Increase the red pepper flakes to 1 teaspoon or add a finely diced jalapeño or serrano pepper along with the garlic for more heat.
Smoky & MeatySmoky & Meaty
For a non-vegan option, add 2-3 slices of cooked and crumbled bacon or a smoked ham hock (braise with the greens) for an even deeper smoky flavor.
With BeansWith Beans
Stir in one can (15 oz) of drained and rinsed cannellini beans or black-eyed peas during the last 10 minutes of cooking for added protein and fiber, making it a more substantial dish.
Why this is on our healthy list.
Nutrient-Rich
Collard greens are packed with vitamins K, A, and C, as well as folate and calcium, supporting bone health, vision, and immunity.
High in Fiber
The significant fiber content aids digestion, promotes satiety, and helps regulate blood sugar levels, contributing to overall gut health.
Antioxidant Powerhouse
Rich in antioxidants like carotenoids and flavonoids, collards help combat oxidative stress, reduce inflammation, and may lower the risk of chronic diseases.
Frequently asked questions
Yes, you can use frozen collard greens. Thaw them first, squeeze out any excess water, and then add them to the pot in step 4. The cooking time might be slightly shorter.
