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Van Chaplin; Katherine Webb; Marian Cooper Cairns Photo by: Van Chaplin; Katherine Webb; Marian Cooper Cairns

Collards With Red Onions

Southern Living JANUARY 2008

  • Yield: Makes 8 servings
  • Cook time:1 Hour, 20 Minutes
  • Prep time:20 Minutes


  • 3 (16-oz.) packages fresh collard greens
  • 2 medium-size red onions, finely chopped
  • 2 tablespoons vegetable oil
  • 2 1/2 cups vegetable broth
  • 1/4 cup cider vinegar
  • 2 tablespoons dark brown sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried crushed red pepper


1. Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.

2. Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.

3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.


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Collards With Red Onions recipe