Braised Kale & Collards Recipe
Recipe information
Make Braised Kale & Collards in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Vegetables
Liquids & Seasonings
Preparation
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. Chop the Aromatics
Dice the onion and mince the garlic cloves.
Cooking
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.
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.
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.
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
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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