Braised Collards - 2 Guiding Stars
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Braised collardsĀ 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.


  • 1 bunch collard greens
  • 1 tsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. balsamic vinegar
  • 2 tsp. reduced-sodium soy sauce
  • Ā½ 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).
Nutritional analysis per serving: Calories 35; Total Fat 2g (3% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 105mg (5% DV); Total Carbohydrate 4g (1% DV); Dietary Fiber 2g (7% DV); Total Sugars 1g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 10% DV; Iron 0% DV; Potassium 4% DV; Vitamin K 180% DV; Vitamin C 20% DV; Folate 15% DV.
Recipe by Guiding Stars at
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