Collard Greens, I feel like you either love them or hate them. There is not an in between. Well this sista is on the love side because when you are raised in the south, you have to like collard greens right?
There is something so soothing to me about eating collard greens with a meal. It reminds me of Sunday lunch at my grandparent’s house when I was a kid. I’m pretty sure I came out of the womb loving collard greens and I’m also positive it’s one of the only southern dishes I cannot live without.
Since every traditional southern dish is the most unhealthiest thing you will ever put into your mouth, collard greens are no different. Somehow, the south has even made a delicious green vegetable full of unhealthy ingredients. So I created a healthier version but still with the same amount of delicious flavor and super hearty. It’s my go to green dish in the cooler months.
- 8 1/2 cups chopped fresh collard greens (approx. 1 large bunch)
- 16 ounces chicken bone broth or vegetable broth if vegetarian (I use the Kettle & Fire brand)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 tablespoon grass-fed ghee (optional)*
I use a dutch oven for this recipe because it cuts down the cooking time. However, if you don’t own a dutch oven, just use a regular pot with a lid.
Turn pot to medium heat. If you are using ghee, place into the pot first to melt down.
Pour all other ingredients into the pot & bring to boil covered. Once boiling, turn on low & simmer for 30 minutes or until greens are tender. If using a pot instead of a dutch oven, the cooking time will be closer to an hour.
Note: Greens will keep in the refrigerator for one week. I do not recommend freezing.
I like to keep the remaining broth after cooking and use it for another dish or drink it. After cooking with the greens, the bone broth has a great flavor.
*The ghee is optional but it gives the dish more of a hearty flavor.