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Southern Living Quick Braised Collards with Garlic


Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


For blanching the collards:
1 ¼ teaspoons salt
2 pounds collard greens
or kale, mustard greens, stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
Other ingredients:
2 cloves garlic
thinly sliced
¼ teaspoon red pepper flakes
or to taste
2 tablespoons olive oil
or other vegetable oil
cup chicken broth, low salt
or vegetable broth, up to 1/2 cup
1 x salt
to taste
1 x lemon
wedges, to serve


To blanch collards:

Bring 2 quarts water to boil in a large deep sauté pan.

Add salt and collards, stir until wilted.

Cover and cook until greens are just tender, 6 to 8 minutes. Drain in colander. Rinse greens with cold water to stop the cooking process.

Gather handful of greens, lift out of water, and squeeze until only droplets fall from them.

Repeat with remaining greens.

Roughly cut each bunch of greens. Set aside.

Heat oil over medium heat in the sauté pan, add garlic and red pepper flakes, stirring until garlic starts to sizzle.

Stir in blanched collards, stir to coat evenly with oil.

Add ⅓ cup stock, cover and cook over medium-high heat, stirring in more stock during cooking if needed.

Until collards are tender and juicy and most of stock has been absorbed, 4 to 6 minutes.

Serve warm with wedges of lemon.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 6691% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 744mg 31%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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