Meatless Collard Greens
96kcal
Equipment
- a Large Dutch Oven (7qt and above)
Ingredients
- 1 tablespoon olive oil
- 1½ cups diced yellow onion
- 2 garlic cloves (minced)
- ¼ teaspoon red chili pepper flakes (or more to taste)
- 2 pounds pre-washed and pre-chopped collard greens
- 32 oz (4 cups) vegetable or chicken broth
- 1 tablespoon apple cider vinegar
- salt and black pepper (to taste)
Method
- Heat oil in a large Dutch oven. Cook the onion over medium heat for about 8 minutes or until softened. Add garlic and red chili pepper, stirring until fragrant.
- Gradually add collard greens to the pot. Stir them until they begin to wilt.
- Pour in broth and apple cider vinegar. Give it a stir. Cover the pot and reduce the heat to low. Simmer for about 40-45 minutes or until the collard greens reach a tender consistency. Add salt and black pepper to taste.
Nutrition
Calories96kcalCarbohydrates14gProtein5gFat3gSaturated Fat0.4gPolyunsaturated Fat1gMonounsaturated Fat2gSodium704mgPotassium390mgFiber7gSugar4gVitamin A7948IUVitamin C57mgCalcium362mgIron1mg
Notes
Storage. You can store the leftover collard greens in an airtight container and refrigerate them for up to 4 days.
Slow Cooker Collard Greens. Cooking collard greens in a slow cooker is simple and convenient. Just place all ingredients in the slow cooker, adjusting the broth to 3 cups. Set it to low and let them cook for 8-9 hours.