How to Make Braised Collard Greens With Aged Balsamic Vinegar and Minced Capers


Braised Collard Greens with Aged Balsamic Vinegar and Minced Capers is a simple, easy-to-prepare recipe relying on high-quality greens, extra virgin olive oil and aged balsamic vinegar to make an exceptionally tasty and healthy dish. Serve as a side dish for roasted Italian meats or sandwiches or with roasted or baked chicken. The crushed red pepper can be taken out of the recipe if you don't want the added spice without harming the overall flavor of the dish.

Step 1

Crush the garlic cloves with the flat side of a heavy knife and chop the crushed cloves.

Step 2

Heat the extra virgin olive oil in a large saucepan over medium-low heat. Add the garlic and cook for 3 to 4 minutes or until the garlic begins to brown. Add the capers and cook for 1 minute.

Step 3

Add the collard greens, salt, pepper and 1 cup of warm water. Reduce the heat to low and cook, covered, for 10 to12 minutes or until the greens are tender but retain some bite.

Step 4

Uncover the saucepan and bring the heat up to high. Cook for 3 to 4 minutes or until almost all of the liquid has evaporated. Remove from heat and stir in the balsamic vinegar.

Step 5

Transfer the greens to a large serving platter and top with the crushed red pepper. Serve immediately while steaming hot.

Things You'll Need

  • 10 cloves garlic, peeled
  • 1/4 cup extra virgin olive oil
  • 3 tbsp. capers
  • 2 lbs. collard greens, stems removed and chopped
  • 1 tsp. sea salt
  • Coarse ground black pepper (to taste)
  • 2 tsp. aged balsamic vinegar
  • 1 tsp. crushed red pepper
  • 1 cup warm water


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Keywords: braised collard greens, aged balsamic vinegar, side dish

About this Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and non-fiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."