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Braised cabbage and collard greens recipe – With this easy recipe, collard greens and cabbage are even better together than on their own! If you’re looking for a great side dish or a nourishing vegetarian meal, this braised collard greens and cabbage recipe is what you need. Cabbage and collard greens are sautéed with red bell pepper, onion, and garlic, then smothered in a savory vegetable broth with a hint of hot sauce for good balance. The cabbage and collard greens recipe is vegetarian, vegan, low-carb, keto-friendly, paleo, dairy-free, and gluten-free. Everyone loves it – enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the collard greens and cabbage recipe
- 1 bunch of collard greens, cleaned, stems removed and chopped
- 1/2 green cabbage, outer leaves removed, cleaned, and sliced
- 1 red bell pepper, diced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 cup (125ml) low-sodium vegetable broth
- 1/2 teaspoon hot sauce (we used Sriracha)
Photo credit: © Eatwell101.com
Braised collard greens and cabbage recipe
Collard greens and cabbage have a wonderful flavor of their own but we decided to infuse these sauteed collard greens and cabbage with vegetable broth, garlic, red bell pepper, and hot sauce to give them an extra kick. This braised collard greens and cabbage recipe is gluten-free, low-carb, and keto-friendly – perfect as a side dish or a light meal.
How to cook collard greens and cabbage
The method to cook collard greens and cabbage is straightforward: There is no need for lengthy boiling or steaming with this quick and easy recipe for sauteed collard greens and cabbage! Rinse the collard greens with cold running water. Cut the stem out of each leaf, run the knife on each side along the stalk, then chop the leaves. Remove the outer leaves from the cabbage head, rinse it, and thinly chop it with a sharp knife.
Heat oil in the pan, add onion and garlic to the pan and cook until tender and fragrant – about 2 minutes. Add the chopped collard greens, cabbage, and red bell peppers. Saute for 3 or 4 minutes, then add vegetable broth, and black pepper. Simmer until the collard greens and cabbage are very tender. Stir in the hot sauce and adjust the seasoning. Easy!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the sauteed collard greens with cabbage: Heat oil in a large pan. Add the chopped onion to the pan and cook for 2 minutes, until softened. Add the garlic, salt, and pepper, then cook for 30 seconds until the garlic is fragrant.
2. Add the chopped collard greens, cabbage, and red bell pepper and cook for 3 or 4 minutes or until collard greens and cabbage are wilted. Pour in the vegetable broth, add black pepper and bring to a simmer.
3. Reduce the heat to a low simmer, then cover the pot and let steam the collard greens and cabbage for 5-10 minutes or until collard greens and cabbage are tender. Stir in the hot sauce and cook for 3 minutes to reduce the sauce a little
4. Adjust seasoning and immediately serve the sauteed collard greens and cabbage. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the collard greens and cabbage recipe
- The collard greens can be cleaned and prepped three days before. Pat dry and keep them in an airtight container or a releasable bag in your refrigerator. The same goes for the cabbage: rinse, slice, and keep in an airtight container until ready to cook.
- Chop the greens and cabbage as thinly as possible so they cook more quickly.
- Feel free to add more vegetables such as tomatoes, mushrooms, celery, etc…
What to serve with collard greens and cabbage?
Collard greens and cabbage make a substantial vegan/vegetarian side dish that may be served as is. Still, they can also easily be turned into a complete dinner by adding rice, quinoa, tofu, or cornbread. As a side, it pairs well with grilled meat, chicken, or steamed salmon.
How to keep the collard greens and cabbage leftovers?
Keep the collard greens and cabbage in the refrigerator for up to 3 days in an airtight container. Reheat in the microwave with a few drops of water to loosen the sauce. We do not recommend freezing the collard greens and cabbage because the collar greens will end up soggy when thawed.
More collard greens and cabbage recipes
Photo credit: © Eatwell101.com
