Step 1 of 7
Reduced-Sodium Baked Collard Greens
Preheat the oven to 300°F.
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Step 2 of 7
Reduced-Sodium Baked Collard Greens
Set a Dutch oven or oven-safe pot over medium heat and pour in the olive oil. Once oil is hot, add the onion. Saute until onion is lightly browned and softened, 4-5 minutes. Add the garlic and saute until fragrant, about 30 seconds longer. Pour the chicken broth into the pot to deglaze bottom.
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Step 3 of 7
Reduced-Sodium Baked Collard Greens
Add the collard green leaves to the pot one handful at a time, stirring to coat in broth and onions. Cook, stirring constantly, until greens have wilted down, 4-5 minutes.
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Step 4 of 7
Reduced-Sodium Baked Collard Greens
Add the apple cider vinegar, sugar, hot sauce, salt (or salt replacement), and black pepper and stir into the greens. Place a lid tightly on the pot.
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Step 5 of 7
Reduced-Sodium Baked Collard Greens
Bake the collards on middle rack of oven until very dark green and soft, 75-90 minutes.
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Step 6 of 7
Reduced-Sodium Baked Collard Greens
Check to see that collard greens are done. Remove from oven or add time as needed.
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Step 7 of 7
Reduced-Sodium Baked Collard Greens
Stir the butter into the collards. Top with freshly grated Parmesan cheese, if desired, and serve immediately.