Slow Cooked Collard Greens
Tender collard greens simmered in broth with smashed garlic cloves make a perfect weeknight side dish.
This vegetable side is so easy to prepare and pairs well with any protein or grain for a hearty, healthy dinner. You may even make it your entree like so many of my clients.
You’ll be amazed at how simple and healthy it is to prepare.
A SOUTHERN CLASSIC
My great grandmother grew up in South Carolina. Gram, as she was lovingly referred to, retired with my grandfather to little Laguna Beach, California. My mom grew up in the house next door. She often spent her weekends just steps away at her grandma’s house.
My mom remembers Gram making grits and cornbread. She had a cast iron cornstick loaf pan she liked using that made cornbread into the shape of an ear of corn.
Something similar would be the Lodge Cast Iron Cornstick Pan. I imagine that Gram would have loved to serve her grits or cornbread with a collard green recipe like this.
I feel lucky to have learned to cook using the same stove and oven she used to prepare food for my mom. I grew up in my great grandmothers house and have wonderful memories of playing in the kitchen, cooking and baking.
Who would have thought I would go from making my own pizzas in a 1950’s Thermador turquoise oven to culinary school and working as a chef.
HOW TO MAKE THESE GREENS FOR MEAL PREP
I developed this recipe for my vegetarian client’s meal prep. I love preparing slow cooked collard greens for my health-conscious clients.
Slow cooked hearty greens last for 5 days prepped in the fridge. They’ll taste just as good the second day as they did the first.
MAKE IT A MEAL
When I build my clients custom meal prep menus, I pair this vegetable side with the following items. This recipe works for my Vegan, Vegetarian, Paleo and Gluten-Free clients without making any edits to the recipe.
I suggest eating this dish paired with the following.
- Gluten-Free Corn Bread
- Baked Beans
- Wild Rice Pilaf with Butternut Squash
- Baked Chicken Thighs
- Whole Roast Chicken
- Grilled Chicken or Steak
- Creamy Millet
- Polenta or Corn Grits
Use tons when making this recipe. It helps move the greens around better then a spoon or spatula.
I suggest using vegetable broth or bone broth as the liquid in this dish. Don’t use water.
If you are use to your collard greens from BBQ pits tasting sweeter, it is because they add sugar. Feel free to add a pinch of raw cane sugar or honey.
Trim 1-2 inches of the ends of the collard greens and disgard. To chop the greens for cooking, sliced the rest of the stems into 1-inch pieces, along with the leaves. The stems with get soft and add a great texture with the greens.
For an added kick, add ¼ tsp of red pepper flakes when adding the broth and sea salt.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen #highvibrationalfood.Print
Tender collard greens simmered with broth and smashed garlic. Whether you are Vegan, Paleo or just love your greens you’ll enjoy this Southern classic prepared a healthy way.
- 2 generous Tbsp extra virgin olive oil
- 10 cloves of garlic, smashed
- 2 bunches of collard greens, trimmed and chopped into 1-inch pieces
- 1 cup vegetable broth or bone broth
- ¼ tsp sea salt
- In a large sauce pot, heat oil on medium heat. Add garlic cloves and let activate for 30 seconds till just turning brown.
- Add collard greens in bunches, including pieces of the stem. Let wilt and add another bunch, stiring constantly. Turn down heat if they start to stick.
- Add all the greens to the pot, along with broth and sea salt. Bring to a boil, then down to a simmer. Cover and let simmer for 1 ½ hours.
- Turn off heat. Remove lid and stir. Using tons, plate a large portion of greens and enjoy. Garnish with red pepper flakes if desired.
- Use tons when making this recipe. It helps move the greens around better then a spoon or spatula.
- If you are use to your collard greens from BBQ pits tasting sweeter, it is because they add sugar. Feel free to add a pinch of raw cane sugar or honey.
- Trim 1-2 inches of the ends of the collard greens and disgard, but be sure to use the rest of the stems. To chop the greens for cooking, slice the rest of the stems into 1-inch pieces, along with the leaves. The stems with get soft and add a great texture with the greens.
- For an added kick, add ¼ tsp of red pepper flakes when adding the broth and sea salt.
Keywords: collard greens, healthy collard greens, southern collard greens, southern style collard greens, easy collard greens, vegan collard greens, paleo collard greens, Vegetarian collard greens, garlic collard greens, slow cooked collard greens
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams.
As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.