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Tender Stewed Collard Green

  • Servings: 8 to 10


  • 2 (about 4 pounds) large bunches collard greens
  • 2 quarts chicken
  • 1 cup 2 sticks unsalted butter
  • 2 tablespoons bottled hot pepper sauce
  • 1/2 teaspoon salt


Stack the collard greens on top of each other, roll them up, and cut the roll into 1/2- to 1-inch-wide strips (do this in batches of 6 to 8 leaves).

In a large Dutch oven, stir together the broth, butter, hot sauce, and salt; bring to a simmer over medium heat. Add the greens; simmer, uncovered, about 1 hour or until very tender, stirring occasionally.