Garlic-Braised Greens

On New Year’s Day this year, we’re treating our clients to a traditional New Year’s Day dish—black-eyed peas with collard greens!

Why do so many people eat greens on New Year’s Day? This tradition is rooted in the South, and it’s all about the green, which symbolizes money and prosperity. But we like greens for a different reason—they have a ton of health benefits!

Collard Greens with Garlic

First, they’re packed with fiber, which can help you manage your blood sugar and cholesterol. Few Americans get enough fiber, so adding greens to your menu from time to time is a great idea.

Greens also contain a variety of vitamins and minerals like vitamin A, which is important for eyesight, reproductive, bone, and immune health; and iron, which helps red blood cells carry oxygen around our bodies. The vitamin C in the greens (just two cups of greens contain more vitamin C than an orange!) also helps improve the absorption of iron and aids in tissue growth and repair.

Here’s one of our favorite recipes for hearty greens. We love that the greens in this recipe have a lot of flavor without a lot of added salt, thanks to the garlic and the lemon juice.

A quick note: If you have blood-clotting issues, kidney disease, kidney stones, or are taking blood thinners, it’s probably best to skip this recipe. Dark, leafy greens contain vitamin K and potassium, which can provide great benefits for some people but should be avoided by others.

Garlic-Braised Greens for 1,200 

  • 100 lbs Tuscan or Lacinato kale, chopped 
  • 100 lbs Swiss chard, chopped 
  • 100 lbs collard greens, chopped 
  • 3 lbs garlic, minced 
  • 2 cups olive oil 
  • 2 gallons chicken broth 
  • Salt, pepper, and lemon juice, to taste 

Heat a 40-gallon tilt skillet. Add the olive oil, then the chopped greens. Sauté the greens lightly for three minutes, until they are warm and sizzling a little. Add the garlic, stir it in well, then add the chicken broth. 

Bring to a boil, then reduce the heat to a simmer. Simmer the greens for 30-45 minutes, allowing the liquid to slowly cook out. Stir the greens frequently at the beginning to make sure that they cook evenly. Once the greens are tender, strain off any excess liquid and add the salt, pepper, and lemon juice to taste.

Garlic-Braised Greens for 4-6 

  • 4 cups Tuscan or Lacinato kale, chopped 
  • 4 cups Swiss chard, chopped 
  • 4 cups collard greens, chopped 
  • 1 Tbsp + 1 tsp garlic, minced 
  • 2 Tbsp olive oil 
  • 2 cups chicken broth 
  • Salt, pepper, and lemon juice, to taste 

Place a large pot on the stove over medium heat. Add the olive oil, then the chopped greens. Sauté the greens lightly for three minutes, until they are warm and sizzling a little. Add the garlic, stir it in well, then add the chicken broth. 

Bring to a boil, then reduce the heat to a simmer. Simmer the greens for 30-45 minutes, allowing the liquid to slowly cook out. Stir the greens frequently at the beginning to make sure that they cook evenly. 

Taste the greens frequently as they cook and decide when they’re done based on how tender you want them to be. If there’s still liquid left, no big deal—just strain it off. 

Once you’re happy with the doneness, season the greens to taste with salt, pepper, and a little lemon juice. This will really bring out the garlic and the earthiness of the greens. Enjoy!