Savory Braised Collard Greens



Serving size

1/2 cup
60 minutes

This recipe can be multiplied and keeps well, refrigerated, for 4-5 days.

Savory Braised Collard Greens


1 Tbsp. Olive oil
1/2 medium White onions (small dice)
8 cup, chopped Collards, raw (washed, stems removed, cut into 1/2" wide strips)
1/4 cup Apple cider vinegar
1 Tbsp. Maple syrup
1 cup Water
1 tsp.. Smoked paprika
1 tsp. Garlic powder
3/4 tsp. Salt
1 tsp.. Unsalted butter


Preheat oven to 350F.

Heat a medium sized pot over medium-high heat and add the oil. When oil is hot, add onion and saute, stirring continuously, until it becomes translucent and begins to brown (approximately 10 minutes).

Add the greens, vinegar, cane syrup, water, and seasonings to the pot. Cook, stirring frequently, until greens are slightly wilted and thoroughly combined with the other ingredients.

Cover the pot with a lid or tin foil and place in the oven. Cook between 30-40 minutes, until greens are soft but not mushy.

OR: Cover the pot with a lid or tightly wrapped tin foil. Turn heat to low and simmer on the stove until greens are desired tenderness, 20-40 minutes.

When greens are finished cooking, stir in the butter. Add additional apple cider vinegar, if desired, for tangier greens.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin users.

Gluten Sensitivity

This is a gluten-free recipe.


This is a low sodium recipe.

"Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie."

Craig Claiborne