Put your oven to work for a big batch of healthy greens! Once you saute some onion and garlic and wilt down collard greens on the stove, you can set the pot in the oven for some gentle, hands-off cooking. Apple cider vinegar, a little sugar, and hot sauce give the greens Southern flair. The recipe is a Yummly original created by Sara Mellas.
- 3 Tbsp. extra-virgin olive oil
- 1 onion (large, finely diced)
- 4 garlic cloves (finely minced)
- 1 cup low sodium chicken broth
- 1 bag collard green leaves (chopped, 3 lb. per bag)
- 1/4 cup apple cider vinegar
- 1 Tbsp. sugar
- 1 Tbsp. hot sauce (optional)
- 1 tsp. salt (plus more to taste)
- 1/4 tsp. black pepper
- 1 Tbsp. butter
- Preheat the oven to 300°F.
- Set a large Dutch oven or oven-safe pot over medium heat and add the olive oil. Once the oil is hot, add the onion. Saute until the onion is lightly browned and softened, 4-5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Pour the chicken broth into the pot to deglaze the bottom, stirring and scraping with a wooden spoon to scrape up any bits of onion.
- Add the collard green leaves to the pot one handful at a time, stirring to coat in the broth and onions. Cook, stirring constantly, until the greens have wilted down, 4-5 minutes.
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|Calories80Calories 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.
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