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Braised Collard Greens with Red Wine

Rocco ditches the traditional recipe for something flavorful and good for you.

Yield: Serves 6-7


  • 1 large bunch Collard Greens, chopped
  • 2 cups Red wine
  • 8 oz. low sodium chicken broth
  • 3 cloves Garlic, chopped
  • 2 Tbsp. White Onion, chopped
  • Pinch of Black Pepper


  1. Heat olive oil in a large saucepan or Dutch oven over medium heat.

  2. Add onions and cook until soft and lightly golden, about 6 minutes.

  3. Begin adding the greens, one-third at a time, pressing them down as they begin to wilt. Season with salt and pepper.

  4. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 8 minutes. Serve hot.

  • Note: chicken stock can be substituted for red wine if desired

Source: Chef Rocco DiSpiritio for Biggest Loser

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(Page 1 of 1, 4 total comments)



what about the red wine and chicken stock and garlic? where does the olive oil come into play? MOST CONFUSING BRAISED COLLARD GREENS WITH RED WINE.

posted Feb 16th, 2013 1:09 am



How much olive oil? Guestimate? when do I add the red wine (or do I just drink the red wine?) and when do I add the chicken broth?

posted Nov 16th, 2010 10:53 pm


This recipe is confusing, whomever wrote this really needs to retrac it and list it over. Guess we figure out how to cook it ourselves.

posted Mar 12th, 2009 12:02 pm



Where did the olive oil come from? It's not listed in the recipe. Also what am I supposed to do with the wine and chicken broth?

posted Dec 22nd, 2008 12:13 pm


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