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Quick Collard Greens

Quick Collard Greens

  • Yield: 4 to 6


  • 3 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons minced garlic
  • 5 bunches collard greens, stems removed and cut into bite size pieces
  • Pinch crushed red pepper
  • 1 cup low-sodium chicken broth
  • 2 tablespoon apple-cider vinegar
  • 2 tablespoons unsalted butter, cut into cubes (optional)


  • Heat a Dutch oven over medium-high heat. When hot, add olive oil and yellow onion; season with salt and black pepper. Cook for 4 minutes or until onions are translucent; add garlic and crushed red pepper and cook for another minute. Add collard greens, in batches if necessary, alternating with chicken broth, and cook, stirring frequently, until they begin to wilt. Bring to a simmer; cook greens for 12 to 14 minutes or until they are tender and most of the liquid has evaporated. Stir in vinegar and butter, if desired. Serve hot.