A reader emailed me and asked for tips on how to use the collards that were in her CSA box since she never used them before. Collard greens are so damn good when they are prepared properly. (Now my husband came into this relationship thinking that that “prepared properly” meant ham-hocks and 6 lbs of butter. One of my great culinary achievements was changing his mind and by the way – this was the recipe that made it happen!!) His only complaint now is that I usually don’t make enough. I swear next time I buy collards I am buying like 8 or 10 pounds and just going for it!
This is a simple preparation that brings out the sweetness of the greens, tender and buttery while not adding much fat. If you aren’t Vegan, I’m recommending using real grass-fed butter – a little bit goes a really long way and the taste is amazing.
There is nothing more satisfying than watching your family devour a big pot of greens and wish there was more!
NOTES:
- The Collard ribs are tough and a bit bitter raw, but are surprisingly terrific sauteed. The easiest way to prepare them is over medium heat in a little bit of fat (butter or olive oil – think 2 teaspoons) with some salt and pepper. Cover and let cook 30 to 40 minutes, stirring occasionally until tender.
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Vegetarian Braised Collard Greens Recipe.
- 2 pounds collard greens cleaned, stems removed, sliced into thin ribbons
- 1 tablespoon grass-fed Butter or Ghee
- 4 - 5 cloves garlic thinly sliced
- 1/2 teaspoon kosher salt
- pinch crushed red pepper flakes
- 1/2 cup water
- 2 teaspoons lemon juice or more to taste
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Thoroughly wash the leaves of the greens and pat dry. Use a knife to remove the ribs and set aside.
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Pile the leaves and slice into thin ribbons.
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Thinly slice garlic.
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Heat a large pot or soup pot over medium heat. Melt butter. Add sliced garlic and cook for 1 minute, stirring constantly.
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Toss in greens, salt, red pepper flakes and water. Stir, cover and lower light to Low. Cook 50 minutes, stirring occasionally.
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Squeeze lemon over greens and serve. Excellent with brown rice or as a side dish to almost anything. Enjoy!
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Alicia says
October 29, 2017 at 7:37 amCan I substitute Olive oil for the butter, and chicken stock for the water, without changing the flavor too much?
EverydayMaven says
October 29, 2017 at 9:09 pmYou can substitute them but you will change the flavor a bit! Still good 🙂
Heather @girlichef says
April 14, 2012 at 6:11 pmWANT these NOW! I’m going to try my collards this way next time, thank you 🙂
EverydayMaven says
April 15, 2012 at 1:46 pmGirl, if you love collards and love garlic – you will freak over this! It’s soooooo good!!!
Faith says
January 9, 2012 at 8:53 pmGarlic is magic with greens, just like red pepper and lemon! Sounds amazing!
EverydayMaven says
January 9, 2012 at 9:38 pmThanks Faith!
Norma Chang says
January 9, 2012 at 8:26 amI too thinly slice the ribs and use it for stir-frying. Tender and delicious. I tend to cook my collard for a shorter time and frequently add dried cranberries and toasted nuts. Rice vinegar works well as a lemon substitute..
EverydayMaven says
January 9, 2012 at 2:06 pmGreat call on the rice vinegar! Thanks Norma.