Vinegary Braised Collard Greens

  • Yield 4 to 6 servings

Collard greens take a quick dance in the sauté pan are are served up steaming hot with a splash of vinegar.


2 bunches collard greens, kale or Swiss chard, heavy stems removed, leaves washed well
1 tablespoon olive oil
1/2 medium onion, chopped
Salt and freshly ground black pepper, to taste
2 teaspoons white vinegar


  1. If using collard greens, remove heavy stem from middle of each leaf and chop greens. If you are using chard or kale, you can leave stems intact.
  2. Heat oil in a nonreactive large saute pan and add onions. Saute over medium heat until softened; add chopped greens. Stir often and continue to cook greens 5 to 6 minutes until softened, adding a little water if needed to prevent sticking. Season with salt, pepper and vinegar; serve immediately.



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