Collards: 7 Delicious Ways to Enjoy These Leafy Greens
Discover delicious and nutritious ways to incorporate collard greens into your meals with this versatile recipe.
Ingredients
Main Ingredients
- 1 bunch fresh collard greens, washed and stems removed
- 1 tablespoon olive oil Can substitute with coconut oil if desired
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 piece smoked ham hock (optional) Replace with smoked paprika for vegetarian option
- 4 cups vegetable or chicken broth
- to taste Salt and pepper
- 1 teaspoon red pepper flakes (optional for heat)
- 1 slice Lemon wedges for serving Add a squeeze for brightness
Instructions
Preparation
- Wash the collard greens thoroughly to remove any dirt or grit. Remove the stems and chop the leaves into bite-sized pieces.
- Gather all your other ingredients, such as diced onions and minced garlic.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- If using a ham hock, add it to the pot. Stir it in with the onions and garlic for a few minutes to gather flavors.
- Add the chopped collards to the pot, stirring thoroughly to coat them with the oil and onion mixture.
- Pour in the vegetable or chicken broth, ensuring all collards are submerged.
- Season with salt, pepper, and red pepper flakes to taste. Taste and adjust as needed.
- Bring the mixture to a boil, reduce heat to low and let it simmer for about 30-45 minutes until the collards are tender.
- Once tender, remove the ham hock, shred any meat off the bone if desired, and stir it back into the collards.
Serving
- Serve hot with a squeeze of lemon juice to brighten the flavors.
- Enjoy collards as a side dish or main event.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can freeze for up to six months. Reheat on the stovetop, adding a splash of broth if needed.