Is that a weird recipe title? I felt a little strange using the word tender to describe a vegetable… but I didn’t know what else to call it! I didn’t want to just call it “Collard Greens” because that’s just boring and uninspired. But they aren’t southern style collard greens either, they’re kinda just tasty and tender collard greens, soooo I just went with that.
A few people on Instagram commented that they wanted the recipe because they don’t like collard greens but need to eat more nutrient dense greens. I’m just speculating, but I think that some people may not like collards because of how tough they can be. So the key is boiling them for at least 45 minutes in chicken stock/bone broth, so that they get super tender but also become infused with flavor rather than being really bland.
I also like to add some seasoning to the broth (lately I’ve been mad crushing on FlavorGod and his seasonings so I like to use his Garlic Lovers blend). Finally, I sauté some shallots in ghee (OMGhee=hands down the best ghee I’ve ever tasted), then add the collards and sauté for another minute or two. Et voila! You have tasty and tender collard greens that everyone will love! Don’t worry, I’m putting all of that down in a printable recipe format below
For anyone that needs a little pick me up on this Monday evening, watch this. It’s too freakin’ adorable. Especially at 1:42.
- 4 cups collard greens, trimmed and chopped into 2 inch pieces (about 6-8 large collard leaves)
- 4 cups chicken stock/bone broth
- 1 Tbsp seasoning blend of choice
- 1 Tbsp ghee, or other fat of choice
- ⅓ cup diced shallots
- Bring the stock to a boil in a stock pot, stir in the tablespoon of seasoning, then add the chopped collard greens. Turn heat down to medium, cover, and let simmer for 40-50 minutes.
- Once the collards are tender, turn the heat off. In a separate pan, heat the ghee and then sauté the shallots for a few minutes, until translucent.
- Drain the collards, then add them to the pan with the shallots. Sauté for another 3-4 minutes.
- Serve warm.