Ingredients
Equipment
Method
- If using fresh, full-leaf collard greens, wash and dry thoroughly before cutting into pieces and the bottom, woody stems are removed. I like to cut my greens into pieces a few inches tall by a few inches wide.
- Dice yellow onion, if this has not yet been completed.
- In the bottom of your pot or Dutch oven, heat olive oil and sauté diced yellow onion over medium heat and until the onion starts to turn translucent.½ medium to large yellow onion, diced, ½ tablespoon extra virgin olive oil
- In a separate bowl, dissolve miso paste in a small amount of water.2 teaspoons white miso paste, 1 teaspoon granulated garlic, 1 teaspoon kosher salt, 1 teaspoon apple cider vinegar, pinch ground celery seed
- Add collard greens to pot with sautéed onion and pour water, apple cider vinegar, garlic powder, salt, and a pinch of ground celery seed over the top of the greens. Stir to evenly distribute seasonings.1 lb collard greens, 2 cups water
- Cover and allow to simmer on low-medium heat for a minimum of 45 minutes, stirring occasionally. Greens should be tender and not wilted.
- When ready to remove from heat, stir in red pepper flakes, if using. Taste and adjust seasonings to your liking. Serve warm.¼ teaspoon red pepper flakes
Nutrition
Notes
Reserve your discarded collard green stems for a different recipe or add to your home compost.
The liquid added to the collard greens may not seem like enough at first. Our goal, though, is to keep the greens tender and not overcooked or saturated with liquid. Covering the pot with the lid allows keeps in moisture and gives us the ideal texture by the time the greens are cooked.
Flavor is intended to be savory and light with a little umami. If you prefer more miso or other seasonings, you can make this adjustment after tasting the greens. Additional miso, garlic powder, or seasoning of your choosing can be stirred into the greens even if you're at the end of the cooking time.