This Southern Keto Collard Greens Recipe has a hint of maple sweetness and a punch of apple cider vinegar sourness that makes this recipe a yummy vegan way to enjoy fresh collard greens. It’s a perfect down-home southern side dish. That first bite will take you back to grandma’s family table and you’re going to be surprised that you don’t need bacon fat or ham hocks to make great-tasting collard greens!

southern collard greens recipe on a plate

Good Luck New Year’s Recipes

Be sure to serve up some good luck to your party guests. Serve this delicious and quick to make Black-Eyed Pea Hummus Dip. Then make a traditional Northern dinner of Pork And Sauerkraut  with a side of these Southern Collard Greens. If you need a New Year’s Eve party idea, be sure to visit New Year’s Eve Party Themes for Adults.

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How to pick good collard greens

First, I suggest buying organic collards to avoid any pesticide being sprayed on the leaves. You can get them at your local grocery stores or farmer’s markets. When looking at a pile of collards, look for dark leafy greens that are stiff, not wilted. Be sure the green leaves are whole and do not have any obvious spots where bugs have been chewing on them.

southern  collard greens recipe with fresh greens in a bag

Instructions for Preparing Collards

If this is the first time you have cooked collards, you need to know it is important to get the tough stem removed for the collard leaf. They are so tough that it is hard for our bodies to digest them. My favorite way is to cut the stem out before washing the leaves.

southern  collard greens recipe with stems cut from the greens and a knife
  • Using a sharp knife, trim the large vein of the stem off of the collard leaves. Discard stems.
  • Wash leaves under cold water, then pat dry with a paper towel.
  • Stack the leaves one on top of the other.
  • Tightly roll the stack of leaves lengthwise, like a cigar. Cut collard greens crosswise into 1/4 inch pieces.

Ingredients

  • Collard greens
  • Olive oil
  • Chopped yellow onion
  • Minced garlic
  • Vegetable broth
  • Pure maple syrup
  • Apple cider vinegar
  • Salt
  • Black pepper

How to cook collards

  • Place the olive oil in a large pot, heat over medium heat. Add onion and saute until slightly tender.
  • Add collards and saute for 3 minutes.
  • Now the magic is about to happen; you will make a sweet & sour pot liquor for this recipe. Add vegetable stock, maple syrup, vinegar, pepper, and salt. Cover pot and turn heat to low—Cook for 45 minutes. Check every 15 minutes or so to be sure there is plenty of pot liquor. If it seems to be drying out, then turn down the heat a bit and add 1/4 cup or more if need of vegetable broth.
  • Serve warm, top with Blend 11 nut and seed blend mix or your favorite topping.

Topping ideas

southern collard greens recipe on a plate

One of my favorite ways to top my collards is with nuts and seeds. It gives a sweet, nutty crunch to the collards that I really enjoy. I like using Blend 11 . It is a mixture of nuts, seeds, cacao nibs, berries, puffed millet, and amaranth.

  • red pepper flakes
  • Hot pepper vinegar
  • Hot sauce
  • parmesan cheese
  • A variety of nuts & seeds

How do I get the bitterness out of collards?

Adding 2 tablespoons of vinegar to your cooking pot or 1/8 teaspoon of baking soda will help. Also, be sure to pick young fresh greens. The older ones tend to be more bitter and tough.

Is there a way to tenderize collard greens?

Vinegar will help it tenderize collard greens. Just add about 2 tablespoons of white vinegar or apple cider vinegar per pot of greens.

More southern recipes

Southern Keto Collard greens recipe on a plate with spoons
5 from 1 rating

Southern Keto Collard Greens Recipe

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 2
This Southern Collard Greens Recipe has a hint of maple sweetness and a punch of apple cider vinegar sourness that makes this recipe a yummy vegan way to enjoy fresh collard greens. It's a perfect down-home southern side dish. That first bite will take you back to grandma's family table and you're going to be surprised that you don't need bacon fat or ham hocks to make great-tasting collard greens!

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

Instructions
 

Prepare Collards

  • Using a sharp knife trim the large vein of the stem off of the leaf. Discard stems.
  • Wash leaves under cold water, then pat dry with a paper towel.
  • Tightly roll the stack of leaves lengthwise, like a cigar. Cut collard greens crosswise into 1/4 inch pieces.

Cook Collards

  • Place the olive oil in a large pot, heat over medium heat.
  • Add onion and garlic, saute until slightly tender.
  • Add collards and saute for 3 minutes.
  • Now the magic is about to happen; you will make a sweet & sour pot liquor for this recipe. Add vegetable stock, maple syrup, vinegar, pepper, and salt. Cover pot and turn heat to low—Cook for 45 minutes.
  • Check every 15 minutes or so to be sure there is plenty of pot liquor (liquid). If it seems to be drying out, then turn down the heat a bit and add 1/4 cup or more if need of vegetable broth.
  • Serve warm, top with Blend 11 nut and seed blend mix or your favorite topping.

Notes

One of my favorite ways to top my collards is with nuts and seeds. It gives a sweet, nutty crunch to the collards that I really enjoy. I like using Blend 11 – Low FODMAP Seed Mix. It is a mixture of nuts, seeds, cacao nibs, berries, puffed millet, and amaranth. You can also stir in one of the following.
  • red pepper flakes
  • Hot pepper vinegar
  • Hot sauce
  • parmesan cheese
Serving: 1g, Calories: 235kcal, Carbohydrates: 25g, Protein: 3g, Fat: 15g, Saturated Fat: 2g, Sodium: 1307mg, Potassium: 311mg, Fiber: 4g, Sugar: 15g, Vitamin A: 5147IU, Vitamin C: 36mg, Calcium: 257mg, Iron: 1mg
Cuisine: American
Course: Side Dish
Author: Gina Dickson

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