Steamed Collard Greens

Steamed Collard Greens

Tender steamed collards with a smoky, savory finish and a touch of tang.

Total 40 min Makes 4 servings Calories 95/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Collard greens are stemmed, sliced into ribbons, and steamed until tender, then tossed with smoked turkey stock and a splash of vinegar for brightness. A simple side dish that pairs well with cornbread and comfort food mains, drawing on classic Southern technique without the long simmer time.

Ingredients

  • 2 pounds collard greens, stems removed and leaves sliced into ribbons
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • salt, to taste
  • black pepper, to taste

Method

  1. Rinse the collard greens thoroughly, remove the tough stems, and stack the leaves. Roll them tightly and slice crosswise into ribbons about 1/2 inch wide.

  2. Heat the olive oil in a 6-quart saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  3. Pour in the chicken broth, smoked paprika, and red pepper flakes, and bring to a simmer.

  4. Add the collard greens to the pan in batches, tossing to coat with the liquid as they wilt down.

  5. Cover the pan and steam the greens over medium-low heat until tender, stirring occasionally, about 25 minutes.

  6. Remove the lid and stir in the apple cider vinegar. Season with salt and black pepper to taste.

  7. Transfer the collard greens to a serving dish, spooning any remaining pot liquor over the top before serving.

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    Steamed Collard Greens

    Collard greens are stemmed, sliced into ribbons, and steamed until tender, then tossed with smoked turkey stock and a splash of vinegar for brightness. A simple side dish that pairs well with cornbread and comfort food mains, drawing on classic Southern technique without the long simmer time.

    40 min 4 servings 95 cal

    Ingredients

    • 2 pounds collard greens, stems removed and leaves sliced into ribbons
    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 1 cup chicken broth
    • 1 tablespoon apple cider vinegar
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon red pepper flakes
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      Rinse the collard greens thoroughly, remove the tough stems, and stack the leaves. Roll them tightly and slice crosswise into ribbons about 1/2 inch wide.

    2. 2

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

    3. 3

      Pour in the chicken broth, smoked paprika, and red pepper flakes, and bring to a simmer.

    4. 4

      Add the collard greens to the pan in batches, tossing to coat with the liquid as they wilt down.

    5. 5

      Cover the pan and steam the greens over medium-low heat until tender, stirring occasionally, about 25 minutes.

    6. 6

      Remove the lid and stir in the apple cider vinegar. Season with salt and black pepper to taste.

    7. 7

      Transfer the collard greens to a serving dish, spooning any remaining pot liquor over the top before serving.