Collard Greens
A flavorful and nutrient-rich Southern side dish, perfectly simmered with garlic and onion for a delightful taste experience.
Ingredients
Main Ingredients
- 1 pound collard greens, chopped Ensure they are washed thoroughly
- 2 tablespoons olive oil Can substitute with coconut or avocado oil
- 1 medium onion, chopped Diced finely
- 4 cloves garlic, minced Adds flavor
- 2 cups vegetable broth Or substitute with chicken broth
- to taste Salt and pepper Adjust to your preference
- to taste Red pepper flakes (optional) For added spice
Instructions
Preparation
- Start by thoroughly washing the collard greens to remove any dirt.
- Chop them into bite-sized pieces. Prepare the onion by dicing it finely, and mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the chopped collard greens to the pot and stir to combine.
- Pour in the vegetable broth and stir well.
- Bring to a simmer, cover the pot, and reduce heat to low. Cook for about 30 minutes, or until tender.
- After 30 minutes, check the texture. Season with salt, pepper, and red pepper flakes.
Serving
- Remove from heat and serve warm as a side dish.
Notes
For added flavor, a splash of apple cider vinegar just before serving can enhance the dish. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to three months.