Sweet and Tangy Collard Greens

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These sweet and tangy collard greens offer a sophisticated balance of savoury, acidic, and subtly sweet flavours. By slowly simmering the leaves in a seasoned broth, the greens become perfectly tender while retaining their vibrant character. The addition of apple cider vinegar and a touch of sugar at the end brightens the dish, cutting through the richness of the olive oil and optional bacon to create a truly versatile side.

This dairy-free vegetable dish is an excellent accompaniment to roast meats or as part of a traditional Sunday lunch. Packed with nutrients and robust flavour, it provides a healthier alternative to creamed vegetables without sacrificing any satisfaction. For a lighter version, simply omit the bacon and use vegetable stock to keep it entirely plant-based while maintaining that signature smoky depth.

Ingredients for Sweet and Tangy Collard Greens

45ml extra jungfruolja
110g slab bacon, finely chopped (optional)
1 medelstor lök, finhackad
4 vitlöksklyftor, finhackade
1 tesked krossade röda chiliflakes
1.4kg collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips
725ml low-sodium chicken broth or water
60 ml äppelcidervinäger
2 teskedar socker
Koshersalt, nymalen peppar

How to make Sweet and Tangy Collard Greens

Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5–7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.

Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25–30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.

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