From: Country Living US
Yields:
10
Prep Time:
20 mins
Total Time:
1 hr 25 mins
Cal/Serv:
108
Collard greens are a quintessential Southern dish, often cooked with pork. This healthier recipe uses just chicken stock (and no meat), and a mix of three kinds of greens. Use vegetable stock to replace the chicken stock if you prefer an entirely vegetarian side.
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Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large onion
- 2 clove garlic
- 1 Tbsp. kosher salt
- 1 tsp. crushed red pepper
- 12 cups chicken stock
- 1 bunch collard greens
- 1 bunch chard
- 1 bunch kale
- 1 bunch mustard greens
Directions
- Step 1In a large stockpot over medium-high heat, heat oil. Add onion, garlic, salt, and red pepper and sauté until tender, about 8 minutes. Add chicken stock and bring to a simmer, about 5 minutes.
- Step 2Add collard greens to pot and simmer in broth for 15 to 20 minutes. Using tongs, remove from broth, shaking off any excess liquid. Transfer to a sheet pan and spread out to cool (this will help greens retain their color). Repeat with remaining greens one bunch at a time, cooking each separately for 10 to 15 minutes.
- Step 3Remove stockpot from heat while greens cool. Then add all cooled greens back to pot together and gently reheat to desired temperature over low heat.
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