Collard Greens Recipe
Recipe information
Make Collard Greens in just 1h . BRAISED WITH CONECUH
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Ingredients
Braised Collard Greens with Conecuh
Braised Collard Greens with Conecuh
1. Prepare the collards
Trim and wash the collard greens: remove thick stems by folding each leaf in half and slicing along the stem. Stack leaves, roll tightly, and slice into 1-inch ribbons. Rinse sliced greens thoroughly in several changes of cold water to remove grit, then spin or pat dry. Measure out about 2 lbs trimmed leaves.
2. Prep other ingredients
Peel and finely dice onion to equal about 1 cup. Peel and mince 4 garlic cloves. Slice the Conecuh smoked sausage into 1/4-inch rounds or half-moons (about 8 oz). Measure out chicken broth, vinegar, brown sugar, spices, and optional liquid smoke/hot sauce.
3. Sauté aromatics and sausage
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams. Add the sliced Conecuh sausage and cook 4–5 minutes, stirring occasionally, until edges are browned and some fat renders. Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in the pot. Add the diced onion to the pot and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.
4. Deglaze and build braising liquid
Add 2 tablespoons apple cider vinegar to the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Stir in 1 tablespoon brown sugar and 2 cups low-sodium chicken broth. Add 1 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and optional 1 teaspoon liquid smoke and 1 teaspoon hot sauce if using. Bring the liquid to a gentle simmer.
5. Braise the collards
Return the browned Conecuh sausage and any accumulated juices to the pot. Add the prepared collard greens in batches, allowing each batch to wilt slightly before adding the next so they fit in the pot. Stir to combine so greens are submerged in the braising liquid. Cover the pot partially with a lid, reduce heat to low–medium to maintain a gentle simmer, and braise 30–40 minutes, stirring every 8–10 minutes, until collards are tender and flavors have melded. If liquid reduces too quickly, add up to 1/2 cup additional broth or water as needed.
6. Finish and adjust seasoning
Taste the collards and adjust seasoning: add more salt, pepper, or vinegar to brighten as desired. If you prefer a touch more sweetness, stir in a little extra brown sugar. For a tangy finish, add another teaspoon of apple cider vinegar. Remove from heat and let sit 5 minutes for flavors to settle.
7. Serve
Transfer braised collard greens and slices of Conecuh sausage to a serving bowl. Spoon some of the braising liquid over the top. Serve hot as a side dish alongside cornbread, rice, or your preferred mains.
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