If you’re from the south in the U.S., braised collards may be a family tradition that brings you right home again. Packed with nutrition and more widely available than you might think, collards are a wonderful addition to any diet. The classic braising technique using pork fat may be the flavor of home, but this lighter version is every bit as delicious. Give it a try now to see if this healthier version on a favorite family dish might just pass muster for the holidays ahead.
Braised collards are a staple of southern cooking in the U.S. Typical recipes used a little bit of bacon fat or butter, but you can still get a tasty side dish full of great nutrients by subbing in olive oil. Balsamic vinegar and soy sauce help round out the flavor palate for a dish that’s bright and flavorful.
Tip: If you like a little bite, add a small pinch of red pepper flakes to the skillet with the other ingredients.
Servings: 3 (96 G)
Prep Time: 5 min.
Cook Time: 45 min.
- 1 bunch collard greens
- 1 tsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. balsamic vinegar
- 2 tsp. reduced-sodium soy sauce
- ½ cup water
- Wash greens, remove stems, and cut leaves into strips.
- In a skillet over high heat, add everything except for water. Stir and cook until greens start to wilt (3-5 minutes).
- Reduce heat to low, add water, cover and cook until greens are tender (40 minutes).