Description
A comforting stew that blends collard greens and potatoes, rich in Southern tradition and flavor.
Ingredients
Scale
- 1 bunch collard greens, chopped
- 4 Yukon Gold or Russet potatoes, diced
- 1 sweet yellow onion, diced
- 3 cloves fresh garlic, minced
- 4 cups vegetable or chicken broth
- 2 carrots, sliced
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Instructions
- Wash the collard greens, remove thick stems, and chop into bite-sized pieces.
- In a large pot, heat olive oil or butter over medium heat, then sauté onion and garlic until translucent.
- Add diced potatoes and sliced carrots, cooking for another 5 minutes.
- Pour in the broth and bring to a boil. Add collard greens, bay leaves, and thyme. Reduce heat and simmer for 30–40 minutes.
- Taste and season with salt and pepper. Let cool briefly before serving.
- Serve hot and enjoy with a dash of hot sauce if desired.
Notes
For a plant-based version, use vegetable broth and omit any meat. Variations can include spinach or sweet potatoes as substitutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: stew, collard greens, Southern comfort, vegetarian stew, hearty meals