Recipe: Braised Collard Greens
Braising is a cooking method that combines both wet and dry heat: it usually starts with a pan sear or browning, followed by a slow simmer in a cooking liquid to tenderize and infuse flavor. For these collard greens, we’re flipping the script slightly. In this recipe, we tenderize the greens in water before cooking them down with seasonings, creating an easier yet equally savory result.
If you’re looking to level up the flavor or customize your greens, check out the tips section for a few ways to deepen it.
Got extra greens? Feel free to double the recipe and freeze some. The cooked greens hold up well and can easily be reheated for a ready-made vegetable side dish to round out a future meal.
Braised Collard Greens
Serves 4
Ingredients:
- 1/4 tsp kosher salt plus more, to taste
- 2 large bunches collard greens (about 6-8 C fresh, chopped greens)
- 1 Tbsp olive oil
- 1/2 sweet yellow onion, diced
- 2 garlic cloves, minced (or 3-4 tsp minced garlic from a jar)
- 1/2 tsp red pepper flakes
Instructions:
- In a large pot over high heat, bring the water to a boil with 1/4 tsp kosher salt.
- Meanwhile, rinse collard green leaves under cold water, use a knife to remove and discard the long center stem, and chop leaves into 1-inch strips. Add strips to boiling water. Cook 12-15 minutes.
- Heat olive oil in a medium sauté pan over medium heat. Add onion. Sauté until translucent and edges start to brown, stirring occasionally. Add garlic. Cook 1 minute, stirring constantly to avoid burning garlic.
- Strain the collards, reserving 1/2 C of the cooking liquid. Add collards, reserved liquid, and red pepper flakes to the onion and garlic. Add salt to taste.
- Reduce the heat to medium-low. Partially cover with a lid so some moisture can escape. Cook for 15-20 minutes, or until the cooking liquid has evaporated and the collards reach the desired tenderness.
Tip: Looking to add a subtle pop of flavor to your collards? Swap sesame oil for olive oil when cooking and/or finish with a splash of lemon juice or apple cider vinegar.
Recipe modified from: Simple-Nourished-Living.com
