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Quick and Easy Collard Greens
This quick and easy collard greens recipe includes a slicing method that speeds things up, and a simple, vegetarian-friendly list of ingredients.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 10 min👤 Brigid Washington📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●cutting board
- ●dutch oven
- ●oven
📝 Preparation Steps
1
On a cutting board, arrange and stack each leaf of 1 lb. collard greens lengthwise in the same direction. Starting at the middle of the stack, roll leaves as tightly as possible to form a long, thick log. Using a sharp chef’s knife, slice log into ribbons ¼" thick. Stop slicing when only stems remain; discard stems.
. collard greens1 lb. (or more) brown sugar1 Tbsp
2
In a large Dutch oven over medium-low heat, add 4 garlic cloves, finely chopped, ¼ cup extra-virgin olive oil, 3 Tbsp. red wine vinegar, 1 Tbsp. brown sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. coarsely ground black pepper, ½ tsp. red pepper flakes, collard greens, and ⅔ cup water. Stir to combine, cover, and cook until greens have darkened in color, wilted, and reduced by about a third, 12–⏱️ 15 minutes.
. red wine vinegar3 Tbsp. (or more) brown sugar1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. coarsely ground black pepper1 tsp
3
Stir in an additional ⅔ cup water. Cover and continue to cook until greens are very tender, about 12–⏱️ 15 minutes. Turn off heat.
4
Taste, add up to 2 tsp. brown sugar if needed, and stir to combine. Serve warm.
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