Braised Collard Greens | Schnucks

Braised Collard Greens

Produce, Side Dish

Collard greens are better braised.

45 M

6

Collard greens are better braised.

Ingredients

  • 2 lb collard greens, ends trimmed
  • 2 tbsp Schnucks extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 cup Swanson® less-sodium chicken broth or apple cider
  • 1 tbsp Schnucks apple cider vinegar
  • 2 tsp Schnucks granulated sugar
  • ¾ tsp salt
  • ¼ tsp crushed red pepper flakes, optional

    • Instructions

    1. Rinse collard greens well. Cut stems into 1" pieces; cut leaves into 2" pieces.
    2. In 6 quart saucepot, heat oil over medium heat. Add garlic and cook 30 seconds to 1 minute or until golden, stirring constantly. Add as many leaves and stems as possible, broth, vinegar, sugar, salt and crushed red pepper, if using, stirring to wilt greens. Add remaining greens and stir to wilt.
    3. Reduce heat to medium-low; cover saucepot and cook greens 35-40 minutes or until stems are very tender and most liquid evaporates, stirring occasionally.

    Nutrition Facts

    110 Calories Per Serving

    FAT: 6G

    SATURATED FAT: 1G

    CHOLESTEROL: 0MG

    SODIUM: 760MG

    CARBOHYDRATES: 12G

    FIBER: 7G

    SUGARS: 2G

    PROTEIN: 5G

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