Description
A comforting Southern stew featuring collard greens and buttery potatoes, delivering warm flavors that celebrate family tradition.
Ingredients
Scale
- 1 bunch collard greens, rinsed and torn
- 4 medium potatoes (Yukon Gold or Russet), diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- Salt, to taste
- Pepper, to taste
- Pinch of red pepper flakes
- Optional: diced carrots, bell peppers, or sausage
Instructions
- Prepare the collards: Rinse the collard greens thoroughly to remove grit. Tear them into bite-sized pieces and set aside.
- Sauté aromatics: In a large pot or Dutch oven, heat your olive oil or butter over medium heat. Add chopped onions and minced garlic, and sauté until translucent and fragrant.
- Cook the potatoes: Add diced potatoes to the pot, stirring to coat them in the oils and spices. Let them cook for about five minutes.
- Add collards: Gradually stir in the collard greens, adding them a handful at a time. Allow them to wilt before adding more.
- Pour in broth: Once the greens have wilted, pour in your vegetable or chicken broth.
- Season: Add salt, pepper, and red pepper flakes; cover and let it simmer for about 30–40 minutes, or until the potatoes are tender.
- Serve and enjoy: Ladle the stew into bowls and consider garnishing with freshly chopped herbs for added color and flavor.
Notes
For a thicker stew, mash a few potatoes against the side of the pot and stir back in. Serve with cornbread or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
Keywords: stew, Southern, comfort food, collard greens, vegetarian, family recipe