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Ingredients
2 pounds collard greens, trimmed of tough stalks, cut into thin strips and thoroughly washed
1 tablespoon red pepper flakes
1 tablespoon minced garlic
1 tablespoon ground coriander
½ cup red wine vinegar
⅓ cup brown sugar
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 to 8 servings)
13 grams carbs; 67 calories; 1 gram fat; 5 grams fiber; 318 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all ingredients in large stockpot with just enough water to cover. Bring to a boil over high heat, and reduce heat to low.
- Step 2
Simmer until greens are tender, about 1 ½ hours. Serve greens with a slotted spoon, topping with a little of the pot liquor (the broth from the pot). The pot liquor may be used for dipping cornbread, or as a flavorful and highly nutritious soup.
Private Notes
Comments
I've made this twice, the first time exactly according to the recipe. The combination of spices, vinegar and brown sugar give a nice flavor to the greens and make a nice pot liquor for dipping. However, 1 tablespoon of crushed red pepper flakes produces a lot of heat. Also, after 1 1/2 hours, the greens were still tough. Second time around: I reduced the amount of red pepper flakes to 1 tsp, added a ham hock and simmered for well over 4 hours. Cooking time depends on how tough the greens are.
Do you suppose using a rolling pin on collard greens would tenderize it, and allow for the collard greens to cook faster? I think collard greens are an excellent addition to any vegetable broth and gave a wonderful warmth.
Made exactly according to recipe. It was ok, nice to have a large amount of greens as a side to serve for a couple nights. I might add just a bit less red pepper flakes next time only because the kids are picky.
I've made this twice, the first time exactly according to the recipe. The combination of spices, vinegar and brown sugar give a nice flavor to the greens and make a nice pot liquor for dipping. However, 1 tablespoon of crushed red pepper flakes produces a lot of heat. Also, after 1 1/2 hours, the greens were still tough. Second time around: I reduced the amount of red pepper flakes to 1 tsp, added a ham hock and simmered for well over 4 hours. Cooking time depends on how tough the greens are.