Tag: collard greens

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Southern Braised Greens

Southern Braised Greens

Chef Leah Burback
Braised greens have been traditionally made more approachable by the use of butter, bacon, brown sugar, garlic, vinegar, and spice. This recipe uses collard greens, but they are one of many tough bitter greens that contain great nutritional value while being tough to swallow. Enjoy this decadent braised recipe with your favorite southern entrees.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Breakfast, condiment, Side Dish, Snack
Cuisine American, Comfort Food, Southern Soul
Servings 6 servings

Equipment

  • heavy bottomed wide stock pot (or rondeau)

Ingredients
  

  • 2 oz Butter or ghee (add 50% more if substituting for mushrooms)
  • ½ lb bacon or mushroms
  • 1 cup yellow onions diced
  • â…“ cup garlic rough chopped
  • 1 Tbsp red chile flakes adjust to preference
  • ¼ cup local raw honey
  • 1 Tbsp molasses, blackstrap
  • ¼ cup apple cider vinegar
  • 4 cups collard greens washed, destemmed, chopped into 2" squares (try other greens like beet, swiss chard, broccoli, kale, or a combination)
  • 1 quart stock or broth low sodium chicken or pork for meat, mushroom or veggie for meatless
  • to taste salt and black pepper

Instructions
 

  • Preheat braising pot(rondeau) over medium heat. Add butter and bacon and saute until the fat renders out of the bacon and starts to get crispy. (or until mushrooms are browned)
  • Add in onions, garlic, and red chile flakes. Sauté until translucent and just starting to caramelize.
  • Stir in honey and molasses until thick and bubbly. Deglaze with apple cider vinegar and reduce down.
  • Start adding greens in large handfuls with 1 cup of stock and stir frequently. Add a new handful of greens with stock until all of both ingredients have been wilted and added.
  • Reduce to a low simmer and cook for at least 30 minutes and the liquid has created a syrup like sauce.
  • Check tenderness and adjust seasoning with salt and black pepper to taste. Greens should not be tough to chew when the braising process is complete.

Notes

Try large kale leaves, broccoli greens, swiss chard leaves and stems, beet greens and stems, or squash leaves. This recipe will help break down greens high in vitamin k and a. Please use caution with foods high in vitamin k as they interfere with blood-thinning medication.
Keyword bacon, braising, butter, eat the rainbow, garlic, peasant dish, Slow Cooked, zero waste