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Braised Collard Greens, Mustard Greens, and Red Swiss Chard Recipe

Braised Collard Greens, Mustard Greens, and Red Swiss Chard

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Average Rating:

Total Reviews: 13

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  • on January 01, 2013

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    Excellent recipe! The apple cider vinegar and sugar combination are an excellent choice for a great option other than boiling with a big fat ham hock (as my folks prepare them. I've braised my greens in the past, but didn't add as much liquid, so they weren't as tender as the results from this recipe. I do not like greens that are boiled mush, but rather have them where I need to chew them. Great recipe Dave! Thanks for sharing...

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  • on November 17, 2011

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    I loved this! Having never made collard greens before, I was a bit nervous, but it was delicious! Used green chard instead of mustard greens as that is what I had on hand. Think draining some of the bacon fat might make it better as it was a little less greasy, but well worth it. Will definitely be making it again!

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  • on December 25, 2010

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    I made this with all collard greens because my husband likes them so much. I dumped a lot of the grease as it grossed me out and put only two tablespoons of vinegar because it seemed like it would be too overpowering. This came out awesome! I made it on Thanksgiving and that is a risky thing to do for a first time recipe and everyone loved it. Great recipe!

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  • on October 15, 2009

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    Followed the recipe exactly. I didn't realize that it made so many servings but that was okay because they got gobbled up by the next day...will be cooking again.

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  • on January 20, 2009

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    I loved this recipe. I used only 3 slices of bacon, but it was thick cut - so about 1/3 pound. I also poured out a lot of the bacon grease (trying to be a little more healthy and found that a lot of the delicious bacon flavor was retained by using the fond. Will definitely make again!

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  • on January 18, 2009

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    This is my second time cooking greens and I must say I really enjoyed the taste from this recipe. I didn't have kale so I cut the recipe by a third. Will definitely use it again. I added a little cayenne and crushed red pepper for a little kick.

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  • on July 16, 2008

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    I'm trying to serve more greens to my family, so I'm always looking for different recipes; collard and mustard greens are new fare for most New Englanders. This was very good, quick to prepare, and delicious with Neelys' honey cornbread muffins alongside. Kids weren't crazy about the greens I must admit, but my husband and I enjoyed the flavorful new side dish. Definitely worth a go.

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  • on May 02, 2008

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    I dont eat meat but miss the greens of my youth. This was a nice spin. I added some liquid smoke (stike the bacon and used veggie broth. I served it with a fakin bacon tempeh on the side. It turned out great and my meat eating husband who hates greens loved it.

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  • on February 13, 2008

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    My family loved this recipe. I have made it twice now, the only thing I changed the second time was the amount of bacon I used (instead of 1/2 lb I used 5 slices. It was a little too greasy the first time I made it, but my 2 year old son loves them. He ate all he had on his plate and asked for more.

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  • on December 29, 2007

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    My family is used to the greens you cook for half a day. I was very skeptical about this recipe. My daughter decided to try it. It was very good. Tasty with a full robust flavor. I was not sure about the Swiss Chard so we did not use it. We used Kale, Mustard and Turnip Greens. We also used the broth from a Ham that we had boiled. We will be using this recipe a lot and next time I think we will try the Swiss Chard.

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