Braised Collard Greens with Tomatoes is a simple new spin on collard greens. This Italian-inspired recipe might be the first step to getting your family to eat their greens.

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Braised Collard Greens with Tomatoes Recipe

Last year while on vacation in Gulf Shores, I ate at a yummy restaurant who served a delicious Swamp Soup featuring collard greens. I ran home to recreate it (find that recipe here), and ever since, I’ve been a big fan of collards.

I don’t buy them regularly, but when I see them on mark down at Kroger, I snatch them. Since it’s a tad too hot to be eating soup, I went looking for a new way to make collard greems. I turned to my Vegetables on the Side cookbook for inspiration. While I didn’t find an exact recipe, I did come up with this Italian-Style Collard Green recipe.

The braising liquid is a combination of canned diced tomatoes and vegetable (or chicken broth), and the Italian flavor comes from dried Oregano. I love how versatile this recipe is. Use white wine or water for the braising liquid, try fresh oregano instead of dried, or swap in dried thyme or rosemary if that’s what you have on hand.

Braising allows the collard leaves to get tender and absorb all the Italian-flavors. This is a great healthy alternative if you are craving carb-heavy spaghetti or Lasagna.

Ingredient List

Olive Oil
Onions
Canned, diced tomatoes (with garlic)
Collards
Chicken Broth
Dried Oregano
Salt
Black Pepper

How to Make Italian Collard Greens

Step By Step Instructions

In a large pot or large skillet, heat olive oil, onions, canned diced tomatoes and garlic. Simmer for 5 minute or until onions are translucent.
Add collards, broth, dried oregano and salt and pepper; simmer for 15 to 20 minutes. Stir often until the collards are wilted and fork tender.
Taste and add more salt and pepper if needed. Serve in a bowl or straight from the skillet.

For the full recipe for Italian-Style Collard Greens, scroll to the bottom of this post.

Recipe FAQs

I prefer to buy bags of prepared collard greens. They are pre-washed, ribs removed and chopped into smaller pieces. If you want to buy a bunch of collards instead, wash until all the grit is removed. Take out the hearty stem, roll up like a cigar and cut into shreds.
Substitute fresh oregano for dried or use other Italian herbs such as rosemary or thyme.
I used vegetable broth, but chicken broth, dry white wine or water (in a pinch) would work for the braising liquid.
Do not drain the can of diced tomatoes.

More Italian-Inspired Recipes

Spaghetti Pie

Slow Cooker Pasta Sauce

This Slow Cooker Spaghetti Sauce is full of flavor and hearty, featuring ground beef and sausage. Just throw the ingredients in the crock pot and enjoy.

Ground Beef Goulash

Impossible Chicken Parm Pie

Impossible Chicken Parmesan Pie is impossibly easy to throw together for a quick weeknight meal. Three layers of cheesy goodness combine to form a pizza pie that the whole family will love.

Print Recipe

Braised Collard Greens with Tomatoes

Braised Collard Greens with Tomatoes is a simple new spin on collard greens. This Italian-inspired recipe might be the first step to getting your family to eat their greens.

Prep Time5

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: arbonne, arbonne 30 day challenge recipes, Arbonne recipes, Braised Collard Greens, Braised Collards, Braised Collards Greens with Tomatoes, clean eating, clean eating recipe, Italian Braised Collards Greens, Italian Style Collard Greens

Servings: people

Calories: 90kcal

Author: Barbara

Ingredients

3 Tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
28 ounces diced tomatoes (do not drain)
1 pound bag of collard greens, washed and chopped
1 1/2 cups vegetable or chicken broth
2 teaspoons dried oregano
salt and black pepper, generously to taste

Instructions

Heat olive oil in a large skillet; add diced onions, minced garlic and undrained tomatoes. Simmer for 5 minutes or until the onions are translucent.
Add collards, broth, dried oregano, salt and pepper. Simmer over medium to medium high heat, stirring from time to time until the collards wilt down and are tender.
Taste, and add more salt and pepper if needed.

Notes

I prefer to buy bags of prepared collard greens. They are pre-washed, ribs removed and chopped into smaller pieces. If you want to buy a bunch of collards instead, wash until all the grit is removed. Take out the hearty stem, roll up like a cigar and cut into shreds.
Substitute fresh oregano for dried or use other Italian herbs such as rosemary or thyme.
I used vegetable broth, but chicken broth, dry white wine or water (in a pinch) would work for the braising liquid.
Do not drain the can of diced tomatoes.
Love collards? Try Collard Greens and Bean Soup.
The nutritional information below is auto-calculated and can vary depending on the products you use. It should not be used for specific dietary needs.