Description
Tender collard greens simmered with broth and smashed garlic. Whether you are Vegan, Vegetarian Paleo or just love your greens you’ll enjoy this Southern classic prepared a healthy way.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.