- 3 cups collard greens (thinly sliced)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic (slightly smashed)
- 1 cup vegetable stock
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
|Calories70Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Wilson Jackson 15 Dec 2018
These turned out pretty well and were the most flavorful collards I've ever had. I made half the recipe since I was using collards I grew and only had about 1.5 cups. I found with that amount it only came out to about 1 serving since greens cook down so much. The only thing I'm going to change next time is using half as much red wine vinegar as it was quite strong.
Tim 12 Nov 2018
Finally a recipe that works as advertised
Andrea Weaver 5 Nov 2018
Excellent easy to make! I used chicken stock because I did not have veggie stock. Bring a little Cholula to the table too.
Abigail M. 4 Jun 2018
Collard greens were really good, I used 1 bunch of collard greens and they were enough for about two people. I was a little suspicious about adding red wine vinegar so instead of using 2 tbs. I only used one. next time I make this I’ll omit the red wine vinegar entirely and just focus on heavier seasoning. Combined this recipe with baked hoisin salmon-topped that off with parsley flakes and it was a hit, the colors worked really well together! if you make this definitely make sure to cook the collard greens long enough (seems like the longer the better). I’ll be adding bits of brown sugar bacon next time and maybe even a little sausage to add some interest and added protein