Photo of Braised greens by WW

Braised greens

Total Time
50 min
10 min
40 min
Something amazing happens when you simmer greens like collards and kale in a flavourful broth for a while, going way past tender to downright silky and luscious. Make this big-batch side and enjoy it all week long.


Olive oil

1 tbsp(s)

Uncooked onion(s)

1 medium, thinly sliced

Fat free reduced sodium vegetable broth

4 cup(s)

Table salt

1½ tsp(s)

Smoked paprika

1½ tsp(s)

Uncooked collard greens

1 pound(s), stemmed and coarsely chopped

Uncooked kale

1 pound(s), curly variety, stemmed and coarsely chopped


  1. In a large Dutch oven or heavy-bottomed pot, heat the oil on medium-high. Add the onion and cook until golden, about 5 minutes, stirring occasionally.
  2. Stir in the stock, salt, and paprika. Bring to a boil over high heat. Stir in the collard greens. Reduce heat to medium. Cover and cook until the greens are wilted, about 5 minutes.
  3. Stir in the kale. Cover and reduce heat to medium-low. Cook until the greens are very tender, 25 to 30 minutes, stirring occasionally.


Per serving (about 1 cup): 65 Cal, 3 g Total Fat, 0 g Sat Fat, 577 mg Sod, 8 g Total Carb, 2 g Sugar, 5 g Fib, 4 g Prot.