The Everyday Chef: How To Make Savory Slow-Cooked Collard Greens
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
I associate slow-cooked collard greens with the changing of the seasons and moving into fall with cooler weather. Hearty and savory, these warm braised greens are a versatile side dish.
Never cooked greens before? Don’t worry, they don’t take a lot of effort and won’t require a southern grandma’s all-day effort to make. They do take a couple hours to cook, but the prep is easy work and once you get everything in the pot the hardest thing you’ll have to do is stir a few times and wait.
Savory Slow-Cooked Collard Greens Recipe
- 1 medium stalk – Celery, small diced
- 1 medium – Carrot, small diced
- 2 tbsp – Shallot, raw, chopped
- 1 medium – Bell Pepper, small diced
- 1 tbsp – Apple Cider Vinegar
- 1 tsp – Crushed Red Pepper Flakes
- 3 cups – Unsalted Cooking Stock, chicken
- .25 tsp – Coarse Kosher Salt
- .5 tbsp – Canola Oil
- 4 oz – Smoked Turkey Leg
- 2 lb (2-3 Bunches) – Collards, raw, chopped
- Wash greens 2-3 times until clean. Drain.
- Pull leaves from stems. Stack up leaves and rough chop.
- In large Dutch oven or stockpot, heat oil over medium heat. Add carrot, celery, shallot, red pepper, and smoked meat. Cook 3-5 minutes until oil begins to smell of smoked meats and fragrant vegetables.
- Add chopped greens, stock, and salt. Cover and cook 5- 10 minutes until greens are wilted. Stir occasionally through wilting process.
- Add vinegar and stir well. Cover and cook 1.5-2.5 hours.*
- Taste – add salt and pepper to your taste. You can always add few dashes of tabasco, but this is optional.
- Remove smoked meat.
- If using turkey – remove bone, shred meat, and mix back into greens.
- If using ham hock for full flavor – you can shred the little amount of meat, but avoid the fat. Or just toss the whole thing – we got the smoky flavor we needed already.
*Cooking time is based on how tender you like the greens. I grew up with them melt-in-your-mouth tender. The new southern cuisine cooks them less so the greens hold their shape and color – still tender, but not falling apart.
Calories: 101 kcal, Protein: 9.5 g, Carbs: 12 g, Total Fat: 3 g
Sat Fat: .5 g, Cholesterol: 10 mg, Sodium: 272 mg, Fiber: 7 g
Photo Credit: Andrew Dole