Reduced-Sodium Baked Collard Greens Recipe

Name: Reduced-Sodium Baked Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion finely diced; 4 cloves garlic finely minced; 1/2 cup low sodium chicken broth; 1 bag collard green leaves chopped, 3 lb. per bag; 1/4 cup apple cider vinegar; 1 tablespoon sugar; 1 tablespoon hot sauce optional; 1/2 teaspoon salt or 1 tsp. low-sodium salt replacement; 1/4 teaspoon black pepper; 1 tablespoon unsalted butter

Servings: persons

3 tablespoons olive oil
1 large onion finely diced
4 cloves garlic finely minced
1/2 cup low sodium chicken broth
1 bag collard green leaves chopped, 3 lb. per bag
1/4 cup apple cider vinegar
1 tablespoon sugar
1 tablespoon hot sauce optional
1/2 teaspoon salt or 1 tsp. low-sodium salt replacement
1/4 teaspoon black pepper
1 tablespoon unsalted butter

1
Preheat oven to 300u00b0F.
2
Set Dutch oven or oven-safe pot over medium heat and pour in olive oil. Once oil is hot, add onion. Saute until onion is lightly browned and softened, 4-5 minutes. Add garlic and saute until fragrant, 30 seconds longer. Pour chicken broth into pot to deglaze bottom.
3
Add collard green leaves to pot one handful at a time, stirring to coat in broth and onions. Cook, stirring constantly, until greens have wilted down, 4-5 minutes.
4
Add apple cider vinegar, sugar, hot sauce, salt (or salt replacement), and black pepper and stir into greens. Place a lid tightly on the pot.
5
Transfer pot to middle rack of oven.
6
Bake collards until very dark green and soft, 75-90 minutes.
7
Check to see that collard greens are done. Remove from oven or add time as needed.
8
Remove pot from the oven. Stir in butter. Serve immediately.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion finely diced, 4 cloves garlic finely minced, 1/2 cup low sodium chicken broth, and more.

Yes, Reduced-Sodium Baked Collard Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Reduced-Sodium Baked Collard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions