Jul 14 2026
Restaurants›Chef Art Smith's Homecomin'›Braised Kale & Collards Recipe

Braised Kale & Collards Recipe

Inspired by Chef Art Smith's Homecomin'
Time1h
Serves4

Make Braised Kale & Collards Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Liquids & Seasonings

Method

Preparation

  1. 1

    Prepare the Greens

    Thoroughly wash the kale and collard greens under running water to remove any dirt. Remove the tough stems and chop the leaves into bite-sized pieces.

  2. 2

    Chop the Aromatics

    Dice the onion and mince the garlic cloves.

Cooking

  1. 3

    Sauté the Aromatics

    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until the onion becomes translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

  2. 4

    Add the Greens

    Stir in the chopped kale and collard greens into the pot. Cook for about 5 minutes, stirring occasionally, until the greens begin to wilt.

  3. 5

    Add Liquid and Seasoning

    Pour in the vegetable broth and add the apple cider vinegar, salt, black pepper, and red pepper flakes. Stir well to combine.

  4. 6

    Braised Cooking

    Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for about 25-30 minutes, stirring occasionally, until the greens are tender and flavors are well blended.

Serving

  1. 7

    Serve

    Remove the pot from heat. Taste and adjust seasonings if necessary. Serve the braised kale and collards warm as a side dish or over rice as a main dish.

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