Home for the Collard-Days

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 or Kale

Braised Collards

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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


  1. Wash greens, remove stems, and cut leaves into strips.
  2. In a skillet over high heat, add everything except for water. Stir and cook until greens start to wilt (3-5 minutes).
  3. Reduce heat to low, add water, cover and cook until greens are tender (40 minutes).