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Alan Whatley: "It was great. it was the first time i added red w…" Read More
7Ingredients
30Minutes
70Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups collard greens (thinly sliced)
- 2 Tbsp. extra-virgin olive oil
- 2 cloves garlic (slightly smashed)
- 1 cup vegetable stock
- 2 Tbsp. red wine vinegar
- 1 tsp. salt
- 1/4 tsp. black pepper
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories70Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium830mg35% |
Potassium55mg2% |
Protein<1g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber1g4% |
Sugars<1g |
Vitamin A40% |
Vitamin C15% |
Calcium4% |
Iron2% |
* 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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Reviews(9)
Alan Whatley 2 years ago
It was great. it was the first time i added red wine vinegar. that adds a flavor that I've tasted before in greens but didn't know what it was. next time I'll back off on it a little, but I'll definitely use it going forward!
Christopher Woodruff 3 years ago
Great, fast and simple greens recipe that is easy enough to cook any time. Everyone loved it. Next time I will try frying up a couple slices of bacon. Once crispy, I will remove and sauté the greens in the rendered fat instead of oil, and add back the chopped bacon at the end.
Anja Burns 4 years ago
My family loved it, we ate it with mashed potatoes. I spiced it additionally with smoked paprika, and used red balsamic vinegar.
For a family of 4, I needed to use 4 times the collard greens as indicated
Wilson Jackson 5 years ago
These turned out pretty well and were the most flavorful collards I've ever had. I made half the recipe since I was using collards I grew and only had about 1.5 cups. I found with that amount it only came out to about 1 serving since greens cook down so much. The only thing I'm going to change next time is using half as much red wine vinegar as it was quite strong and half as much salt as well.
Andrea Weaver 5 years ago
Excellent easy to make! I used chicken stock because I did not have veggie stock. Bring a little Cholula to the table too.
Abigail Milian 6 years ago
Collard greens were really good, I used 1 bunch of collard greens and they were enough for about two people. I was a little suspicious about adding red wine vinegar so instead of using 2 tbs. I only used one. next time I make this I’ll omit the red wine vinegar entirely and just focus on heavier seasoning. Combined this recipe with baked hoisin salmon-topped that off with parsley flakes and it was a hit, the colors worked really well together!
if you make this definitely make sure to cook the collard greens long enough (seems like the longer the better). I’ll be adding bits of brown sugar bacon next time and maybe even a little sausage to add some interest and added protein