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Nutrition Facts
Serving Size 1 (198g) Recipe makes 6 servings
Calories 38
Calories from Fat 2		(7%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1307mg		54%
Potassium 197mg		5%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 2.7g	10%
	Sugars 1.8g
Protein 2.2g		4%
detailed view... how is this calculated?

Awesome Collard Greens

Recipe #69475 | 40 min | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: HollyQ
Aug 23, 2003

This is a vegetarian recipe I've come up with, simply because I usually don't have the salt pork or hamhock traditionally included on hand. It's still got plenty of flavor!

SERVES 6 -8 (change servings and units)

Ingredients

1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2-4 cloves garlic, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste

Directions

1
Wash greens in a colander.
2
Chop into bite-sized pieces.
3
Throw all ingredients into a large pot and cover.
4
Bring to a boil, stirring occasionally, the reduce heat and simmer.
5
Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
6
Serve with its liquid.

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Featured Reviews for This Recipe

From: nocheeseplease

On Aug 8, 2009

These were really good the first time I ate them, but now I have a ton of leftovers and they still taste good, I'm just tired of eating them. I think I prefer my collards with less vinegar and more meat - you know, the fattening way.

0 people found this review helpful

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From: Chef #928383

On Aug 25, 2008

This is a very, very good recipe. I've made it twice with fresh collards from the garden (a fairly easy garden vegetable to grow in Alaska). I've served it with grilled chicken with smoked paprika, and a side dish of diced potatoes with chopped red pepper, corn, and lots of tarragon. It's been a delightfully attractive dinner. Thank you for the great recipe. We love it!

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From: VegSocialWorker

On Jul 1, 2006

Five stars as this recipe worked just as written. I'm super happy to have found this yummy vegetarian recipe to make collard greens for the first time. I am a huge greens person, but generally stick to the chard and kale family. My overall impression is that collard greens are a bit too bitter for our taste. I don't think it's the recipe, which is why I did not deduct stars. I am not writing them off, though, and will continue to experiment. We served this with brown rice and baked tofu. We loved the addition of the salsa and hot sauce- that is what caught my eye. Next time I think that I'll use a small can of chopped tomatoes with chilis (Rotel)and nix the salt. Thanks so much!

7 people found this review helpful

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From: Abe Brown

On Aug 1, 2006

Delicious! We were given a bunch of local collard greens and I had never cooked them before. This recipe was simple and tasty and made me wish I'd had more greens! I used 1/4 cup of hot roasted garlic salsa and a fresh tomato, and only a pinch of salt (thanks to other reviewers for the suggestion). Like another reviewer I had to simmer for much longer than 30 minutes to get the greens soft enough (more like 90 minutes) but it didn't matter. Thanks! I will definitely make this again.

5 people found this review helpful

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Read all 17 reviews