Quick Collard Greens

Anders Krusberg/Martha Stewart Living Omnimedia
  • Yield: 4-6 servings


3tablespoons olive oil
1large yellow onion, thinly sliced
-- salt and freshly ground black pepper
2tablespoons minced garlic
5bunches collard greens, stems removed and cut into bite-size pieces
pinch crushed red pepper
1cup low-sodium chicken broth
2tablespoons apple cider vinegar
2tablespoons unsalted butter, cut into cubes, if desired


  1. Heat a Dutch oven over medium-high heat. When hot, add the olive oil, yellow onion, salt, and black pepper.
  2. Cook the onions for 4 minutes or until translucent; add the garlic and crushed red pepper, and cook for another minute.
  3. Add the collard greens, in batches if necessary, alternating with the chicken broth, and cook stirring frequently, until they begin to wilt.
  4. Bring to a simmer, cook the greens for 12 to 14 minutes, or until they are tender and most of the liquid has evaporated.
  5. Stir in the vinegar and butter, if desired. Serve hot.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved