These Braised Collard Greens with Garlic and Shallot are a classic southern dish with a ton of flavor. This version is meat-free and extra bright with the addition of fresh lemon.
Southern Fare, Lightened Up
Braised Collard Greens are a traditional Southern dish. Normally sauteed in bacon grease, I wanted to lighten up the deliciously tender greens. My recipe doesn’t include bacon, but that doesn’t mean it skips out on any of the flavor. Read on for my Braised Collard Greens with Garlic and Shallot.
How To Make Braised Collard Greens
First things first, you may be wondering, “Um….what does braising even mean please?” If this is you, I see you. Braising isn’t a cooking method that regularly gets the limelight like its cousin, roasting. Lucky for you I wrote an article all about the differences between roasting and braising, which you can find here.
For a quick lesson, braising simply means food that is cooked in liquid. In this case, collard greens are slowly cooked in a pan filled with aromatics and chicken stock. However, note that braising liquids will vary based on the flavor or cuisine you’re going for. Check out my Horseradish Braised Cabbage for a creamy take on how to braise vegetables.
Make Braised Collard Greens Today!
I will continue shouting from the rooftops that EVERYONE NEEDS TO START BRAISING VEGETABLES until everyone indeed does. It’s a simple cooking method that takes little effort but will make those you cook for believe that you spent hours fussing over the beautiful meal you made.
Braised Collard Greens with Garlic and Shallot
Ingredients
- 1 large bunch collard greens
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 lemon, zested and juiced
- 1/4 tsp red pepper flakes
- 1/2 cup chicken stock
Instructions
- Wash collard greens thoroughly. Hold stem in one hand and grab the leaf in the other. Strip the leaves from the stem, set aside. Complete with remaining greens.
- Chop green into bite-sized pieces. Precision isn't important here!
- In a medium pot with a tight-fitting lid, add olive oil over medium heat. Once hot, add garlic, shallot, lemon juice, lemon zest, and red pepper flakes. Sauté until softened and fragrant, about 3 minutes.
- Add collard greens and toss to combine. Add chicken stock. Cover the pan and continue cooking for 30 minutes checking sporadically to ensure there's enough liquid, and adding a little more if needed.