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Braised Collards

Tags: side dish

Yield :  4 servings


  • 2 pounds collards
  • 2 tablespoons extra-virgin olive oil
  • 1 small to medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh ginger (optional)
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • Pinch of ground allspice or dash of hot pepper sauce (optional)
  • 2 tablespoons vinegar or fresh lemon juice


  • Remove the stems and midribs from the collards, then chop into 1-inch pieces. Rinse chopped collards in cool water and drain. Add oil to a large skillet and warm over medium heat. Add the onion, garlic, and ginger, if using, and cook over medium-low heat until translucent and golden, about 5 minutes. Add the still-damp collards to the skillet. Cover and cook, stirring occasionally, until tender, about 15 minutes, adding up to ½ cup water, if necessary.
  • When collards are tender, pour off any excess liquid and cook a minute or two, until the pan is almost dry. Stir in salt and pepper to taste, allspice or hot pepper sauce, if desired, and vinegar or lemon juice. Serve immediately.
These aren't your ordinary collard greens. Tender and juicy, Braised Collards showcases the flavor of the greens. This vegetarian recipe offers an innovative way to cook collards.

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