Side Dish: United States – Cider-Braised Collard Greens with Crispy Shallots

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) collard greens, tough stems removed, leaves sliced into 1 / 2 in (1 cm) ribbons
3 tbsp (45 ml) olive oil or bacon drippings, divided
2 large shallots, thinly sliced into rings
3 garlic cloves, thinly sliced
1 cup (240 ml) low-sodium chicken or vegetable broth
2 tbsp (30 ml) apple cider vinegar, plus more to taste
1 tsp (5 ml) smoked paprika
1 / 4–1 / 2 tsp (1.25 to 2.5 ml) red pepper flakes, to taste
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 tsp (5 ml) light brown sugar or sorghum syrup (optional, to balance acidity)
Lemon wedges, for serving (optional)

Show original ingredient measurements

1 lb / 450 g collard greens, tough stems removed, leaves sliced into 1 / 2 in (1 cm) ribbons
3 tbsp (45 ml) olive oil or bacon drippings, divided
2 large shallots, thinly sliced into rings
3 garlic cloves, thinly sliced
1 cup (240 ml) low-sodium chicken or vegetable broth
2 tbsp (30 ml) apple cider vinegar, plus more to taste
1 tsp smoked paprika
1 / 4–1 / 2 tsp red pepper flakes, to taste
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
1 tsp light brown sugar or sorghum syrup (optional, to balance acidity)
Lemon wedges, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Rinse the collards well. Strip out tough central stems, stack the leaves, roll into a cigar, and slice into 1/2 in (1 cm) ribbons.
Crisp the shallots: Heat 2 tbsp (30 ml) oil in a large wide skillet over medium heat. Add shallots and cook, stirring, until deep golden and crisp, 6–8 minutes. Transfer to paper towels and season with a pinch of salt.
In the same skillet, add remaining 1 tbsp (15 ml) oil. Add garlic and cook until fragrant, about 30 seconds. Stir in smoked paprika and red pepper flakes.
Add collards in batches, tossing until just wilted. Season with 1 tsp (5 ml) salt and the black pepper.
Pour in broth, 2 tbsp (30 ml) cider vinegar, and brown sugar (if using). Bring to a simmer, cover, and cook, stirring occasionally, until tender but still green, 12–18 minutes (up to 25 minutes for softer greens).
Uncover and cook 2–4 minutes to reduce the liquid to a glossy glaze. Taste and adjust with more vinegar or salt as desired.
Transfer to a serving dish and top with the crispy shallots. Serve with lemon wedges, if you like.

Rinse the collards well. Strip out tough central stems, stack the leaves, roll into a cigar, and slice into 1/2 in (1 cm) ribbons.
Crisp the shallots: Heat 2 tbsp oil in a large wide skillet over medium heat. Add shallots and cook, stirring, until deep golden and crisp, 6–8 minutes. Transfer to paper towels and season with a pinch of salt.
In the same skillet, add remaining 1 tbsp oil. Add garlic and cook until fragrant, about 30 seconds. Stir in smoked paprika and red pepper flakes.
Add collards in batches, tossing until just wilted. Season with 1 tsp salt and the black pepper.
Pour in broth, 2 tbsp cider vinegar, and brown sugar (if using). Bring to a simmer, cover, and cook, stirring occasionally, until tender but still green, 12–18 minutes (up to 25 minutes for softer greens).
Uncover and cook 2–4 minutes to reduce the liquid to a glossy glaze. Taste and adjust with more vinegar or salt as desired.
Transfer to a serving dish and top with the crispy shallots. Serve with lemon wedges, if you like.