Braised collard greens and cabbage make an amazing dish that goes with anything. Unless you prefer enjoying this collard greens and cabbage recipe as a nourishing vegetarian meal!
dish for braised cabbage and collard greens – This simple dish makes collard greens and cabbage taste even better together than they do separately! This braised collard greens and cabbage recipe is perfect as a side dish or as a filling vegetarian supper. Savory vegetable broth with a touch of heat is served over sautéed red bell pepper, onion, and garlic-flavored cabbage and collard greens for a well-balanced dish. This dish for cabbage and collard greens is dairy-free, gluten-free, paleo, low-carb, ketogenic, and vegetarian. Enjoy, it’s loved by all!
INGREDIENTS LIST FOR THE COLLARD GREENS AND CABBAGE RECIPE
- One bunch of cleaned collard greens with the stems removed and chopped; half a green cabbage with the outer leaves removed, cleaned, and sliced; one diced red bell pepper; half an onion; and two minced garlic cloves
- One tsp salt
- half a teaspoon of recently cracked pepper
- 1/2 cup (125 ml) vegetable broth with low sodium and 1/2 teaspoon hot sauce (we used Sriracha)
BRAISED COLLARD GREENS AND CABBAGE RECIPE
Collard greens and cabbage have a wonderful flavor of their own but we decided to infuse these sauteed collard greens and cabbage with vegetable broth, garlic, red bell pepper, and hot sauce to give them an extra kick. This braised collard greens and cabbage recipe is gluten-free, low-carb, and keto-friendly – perfect as a side dish or a light meal.
HOW TO COOK COLLARD GREENS AND CABBAGE
Cooking collard greens and cabbage is simple: This quick and simple recipe for sauteed collard greens and cabbage eliminates the need for laborious boiling or steaming! Apply cool running water to the collard greens to rinse them. After chopping the leaves, remove the stems from each leaf and run the knife along the stalk on both sides. Take off the outer leaves from the cabbage head, give it a quick washing, and use a sharp knife to thinly chop it.
Warm up the oil in the pan, then add the onion and garlic. Cook for about two minutes, or until they are soft and aromatic. Add the red bell peppers, cabbage, and chopped collard greens. After three to four minutes of sautéing, add the vegetable broth and the black pepper. Reduce heat until the Cabbage and collard greens are quite soft. Adjust the spice and stir in the spicy sauce. Simple!
DIRECTIONS
- Heat oil in a large skillet to prepare the sauteed collard greens with cabbage. Cook the chopped onion in the pan for two minutes, or until it becomes tender. When the garlic is aromatic, add the salt, pepper, and garlic and simmer for 30 seconds.
- Cook the chopped cabbage, red bell pepper, and collard greens for 3 to 4 minutes, or until the cabbage and greens are wilted. After adding the vegetable broth and black pepper, boil the mixture.
- Lower the heat to a gentle simmer, place a lid on the pot, and allow the collard greens and cabbage steam for five to ten minutes, or until they are soft. After adding the spicy sauce, simmer for three minutes. to somewhat thin out the sauce
- Make any necessary spice adjustments and serve the sautéed cabbage and collard greens right away. Have fun! ❤️
ADVICE FOR THE RECIPE OF COLLARD GREENS AND CABBAGE
Three days beforehand, the collard greens can be washed and prepared. After patting them dry, store them in your refrigerator in an airtight container or resealable bag. The cabbage should be prepared similarly: wash, cut, and store in an airtight container until needed for cooking.
To help the greens and cabbage cook faster, chop them as thinly as you can.
Feel free to add other veggies, such as celery, tomatoes, and mushrooms.
SUGGESTIONS FOR SERVING CABBAGE AND COLLARD GREENS?
A hearty vegan or vegetarian side dish that may be served just as is is made using collard greens and cabbage. However, you could also easily add rice, quinoa, tofu, or cornbread to make them a full dinner. As an aside, it It goes nicely with steamed salmon, chicken, or steak.
HOW TO KEEP THE COLLARD GREENS AND CABBAGE LEFTOVERS?
Keep the collard greens and cabbage in the refrigerator for up to 3 days in an airtight container. Reheat in the microwave with a few drops of water to loosen the sauce. We do not recommend freezing the collard greens and cabbage because the collar greens will end up soggy when thawed.
MORE COLLARD GREENS AND CABBAGE RECIPES
- Collard Greens Cabbage Soup
- Swiss Chard and Bacon Quiche
- Quick Collard Greens with Bacon
