Braised Collards

Serves 4-6

Serving size: ½ cup



1 large bunch collard greens

3 cups low sodium vegetable or chicken broth

2 cloves minced garlic

1 onion, roughly chopped

1 teaspoon olive oil



  1. Wash and roughly tear the collard greens.
  2. Put the collards and vegetable broth in a large pot, bring the broth to a boil, then reduce heat and simmer for 25 minutes.
  3. While the collards are simmering, heat the olive oil in a medium sized frying pan,  cook the onion and garlic until translucent, around 10 minutes.
  4. Add to the collard greens, season with salt and black pepper to taste.



Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
60 5 6 2.5 100 65 1.5 0 60

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.