Collard Greens with Caramelized Onions


  • 1 large yellow onion, sliced
  • 2 cloves garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt (1/2 teaspoon + 1/4 teaspoon)
  • 3 tablespoons cider vinegar
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch collard greens
  • 1/4 cup water



  1. Peel the onion and slice it into half moons
  2. Chop the garlic
  3. Place a large pot on the stove and turn the heat on to medium
  4. Add the oil and heat until it shimmers (about 1 minute)
  5. Add the sliced onion and 1/2 teaspoon of the salt, stir, then cover with a lid
  6. Cook, stirring occasionally, for 5 minutes
  7. Remove the lid and add the garlic. Cook, stirring often, uncovered, until tender and light golden brown, 5 to 7 minutes more. Meanwhile, stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems and add the cut leaves to a salad spinner. Repeat with the remaining leaves. If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips
  8. Rinse the leaves and spin dry
  9. Once the onion is golden brown, stir in the vinegar, red pepper, and black pepper (about 12 turns on pepper mill)
  10. Add the collard greens and use tongs to toss with the onion and garlic
  11. Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes
  12. Stir in the remaining 1/4 teaspoon salt
  13. Serve


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