Braised Collard Greens are a hearty yet simple side dish. This recipe highlights the natural flavor of fresh collard greens by simmering them in a savory broth with fresh garlic and onion for added depth.

Close-up of Garlic and Onion Collard Greens in a bowl, showcasing the tender greens and savory broth.

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Stovetop Collard Greens

Collard greens are a true staple of Southern cooking, especially known for their rich, savory flavor and tender texture when cooked low and slow on the stovetop. Traditionally, Southern collard greens are often simmered with smoked meats or ham hock but this easy recipe focuses on the greens themselves, allowing their natural taste to shine through. As a home cook, I love recipes like this that highlight fresh, seasonal ingredients. Collard greens are easy to grow in your garden and provide a great way to add something healthy and flavorful to your meals.

To make this dish, the collard greens are sautéed with onion and garlic, then simmered in a savory broth until they’re tender and full of flavor. The addition of simple seasonings enhances their earthy taste. It’s a comforting, no-fuss recipe that highlights the best of what these leafy greens have to offer, while also being relatively quick and easy to prepare.

One of the standout features of this Southern style collard greens dish is the pot liquor (or “pot likker”), the flavorful broth left behind after simmering the greens. It’s not just a byproduct of cooking; it’s an essential part of the experience, full of nutrients and rich flavor. As the collard greens cook down, they release their natural flavors into the broth, creating a savory liquid that’s perfect for soaking up and savoring with each bite.

Garden Tips for Growing Collard Greens 🌱

Collard greens are a great addition to your garden, providing a bountiful harvest of flavorful leaves. Here’s how to grow them:

Start Indoors: Begin collard green seeds indoors 6-8 weeks before the last frost date. Once they are strong enough to handle the outdoor temperatures, transplant them into your garden or raised bed.

Pick the Right Spot: Collard greens prefer full sun and need well-drained soil. Ensure they have ample space to grow, as they require 18-24 inches of space between plants to thrive.

Watering: Collard greens need regular, deep watering to keep the soil consistently moist.

Harvesting: Harvest collard greens when they’re young and tender for the best flavor. You can begin harvesting the outer leaves once the plant reaches a height of about 8 inches. Leave the inner leaves to continue growing.

Growing Season: Collard greens thrive in the cooler months, making them a perfect crop for both spring and fall planting. They grow best in temperatures ranging from 60-75°F (15-24°C), and can even tolerate light frosts. Plant your collard greens early in the spring or in late summer for a fall harvest. Regular harvesting of the outer leaves encourages continued growth throughout the season.

A top-down view of Garlic and Onion Collard Greens in a bowl, highlighting the rich, green color and flavor-packed ingredients.

Ingredients for Braised Collard Greens

Olive Oil: Extra virgin olive oil is ideal for this recipe.
Yellow Onion: Sweet and mild, yellow onion complements the bitterness of the collard greens without overpowering the dish.
Garlic: Fresh garlic is key here. It adds a savory kick that enhances the flavors of the greens and broth.
Fresh Collard Greens: These hearty greens are perfect for braising. Be sure to remove the tough stems before chopping.
Chicken-Style Broth: This brings the right amount of savory richness to the dish. I use vegan chicken broth. Vegetable broth can also be used, but may require additional seasoning.
Kosher Salt and Ground Black Pepper
Red Pepper Flakes: Adjust the red pepper flakes to taste. For a mild heat, use a pinch, or add more for a spicier kick.

How to Cook Collard Greens on the Stove

STEP ONE: Sauté the Onion and Garlic.
Add the olive oil to a large, deep skillet or large pot over medium-high heat. Once the oil is hot, add the onion and cook, stirring frequently, for about 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

STEP TWO: Add the Collard Greens.
Stir in the collard greens and cook for about 3 minutes until they begin to wilt. Stir them frequently to ensure even cooking.

STEP THREE: Simmer the Greens.
Pour in the chicken-style broth, salt, ground black pepper, and red pepper flakes. Reduce the heat to low and let it simmer for 45 minutes.

STEP FOUR: Serve. Adjust the seasoning to taste and serve hot.

Serving Suggestions for Braised Collard Greens

These sauteed collard greens make an excellent accompaniment to everyday dinners including grilled vegetables, roasted potatoes, red beans and rice bowls, or black-eyed peas on New Year’s Day. Their savory flavor adds richness to lighter dishes while balancing heartier meals.

Storage and Leftovers

This dish is best served fresh, but leftover collard greens can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the greens in a skillet over low heat, adding a splash of broth or water if needed to loosen the texture.

Can I use other greens in this recipe?

Yes! While collard greens provide a hearty texture, you can substitute kale, mustard greens, or turnip greens for a similar dish. Each green will bring its own unique flavor to the recipe.

Can I freeze collard greens?

Yes, collard greens freeze well. Let them cool completely, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. To reheat, thaw and heat on the stove or in the microwave.

Close-up of braised collard greens on top. Raw collard green leaves on the bottom. Banner across the middle that reads Garlic and Onion Collard Greens.

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