Buttery Braised Peppery Brazilian Collard Greens: Dairy-Free Family Favorite
A vibrant, comforting side dish featuring tender collard greens braised in a savory, peppery broth with a rich, buttery finish—completely dairy-free and perfect for a family meal. This recipe is a budget-friendly staple that delivers bold flavor with minimal effort.
Ingredients
Ingredients
- 2 bunch collard greens about 1.5 lbs, stems removed and leaves thinly sliced
- 3 tbsp olive oil or other neutral oil for braising
- 4 cloves garlic minced
- 1 medium onion thinly sliced
- 1 cup vegetable broth low-sodium
- 2 tbsp apple cider vinegar for brightness
- 1 tsp red pepper flakes adjust for heat preference
- 1 tsp smoked paprika adds depth without dairy
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 2 tbsp nutritional yeast for cheesy, buttery flavor (dairy-free)
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to revive moisture. Make-Ahead: The greens can be prepped (washed and sliced) up to 2 days ahead and stored in the fridge. The entire dish can be made 1 day in advance and reheated for deeper flavor. Substitutions: For a different green, use kale or mustard greens. If avoiding vinegar, use a squeeze of lemon juice. For extra richness, add a tablespoon of dairy-free butter at the end. Serving Suggestions: Serve as a side to grilled chicken, fish, or tofu. Excellent over quinoa or rice for a complete meal. For a heartier version, add cooked black beans or chickpeas during the last 5 minutes of cooking.