Braised Collard Greens
A recipe from Georgia Department of Education School Nutrition
A classic Southern offering that results in meltingly tender, silky greens with a complex flavor profile that is smoky, savory, and with a hint of sweetness.
Ingredients:
- 20 lbs Collard greens, fresh
- 1 cup Canola oil
- 3 lbs Onions, white, fresh, diced
- 1 cup Garlic, minced
- 1/2 gal Broth, vegetable, low-sodium
- 1 cup Apple cider vinegar
- 1/2 cup House Spice Blend
- 1 tbsp Salt, kosher
- 1/4 cup Brown sugar
Steps:
Day prior to service
- Wash collards greens thoroughly. Remove the stems and discard them. Stack several leaves (about 5-8) on top of each other. Tightly roll the stack of leaves lengthwise. Slice the rolled leaves crosswise into ribbons 1/2 inch wide.
- In a large tilt skillet or steam jacket kettle, heat oil over medium heat.
- Add the onions and cook for 5-7 minutes, until softened.
- Add the minced garlic and cook 1 minutes longer.
- Add the collards to the pot, stirring as they wilt.
- Add the vegetable broth, vinegar, spice blend and salt. Stir well to combine.
- Cover and braised gently for 45-60 minutes, stirring occasionally.
- Stir in the brown sugar.
- Transfer the collard greens to a solid 4-inch hotel pan for service.
- Serve immediately, or cover and place in warming cabinet until service.
- Portion with a #8 scoop.
You may need to add the collards in batches if space is limited. They will cook down substantially as they wilt.
The collard greens should be tender, but not mushy.
Cook to 135°F or higher.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
HACCP Category:
Process #2 (Same Day)
Portions:
100
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 59 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.7 | g |
| Sodium: | 69 | mg |
