Slow-cooked collard greens with olive oil recipe

Ingredients for Slow-cooked collard greens in olive oil

• 120 ml extra-virgin olive oil, plus more for drizzling

• 8 garlic cloves, thinly sliced

• 2.5 ml crushed red pepper flakes

• 2 bunches collard greens, ribs and stems removed, leaves torn into 5 cm pieces

• kosher salt

• 15 ml apple cider vinegar (or more)

• generous pinch of sugar

How to make Slow-cooked collard greens in olive oil

1. Heat 120 ml of oil in a large saucepan over medium heat. Cook the garlic and red pepper flakes, stirring often, until the garlic is golden, about 4 minutes.

2. Add the collard greens to the saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and pour in 240 ml of water.

3. Bring the mixture to a simmer, then reduce the heat to maintain a very gentle simmer. Cover the saucepan and cook, occasionally lifting the lid to stir, until the greens are tender and a deep green colour, for 1–1.5 hours.

4. Allow the greens to cool slightly, then stir in the vinegar and sugar. Transfer to a serving bowl and drizzle with additional oil and a splash more vinegar, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.