Recipes > Side Dish

Creole Collard Greens

Prep Time

10 minutes

Cook Time

20 minutes


2-4 people

Collard greens are a Southern staple and thanks to Chef Edouardo Jordan, these Creole Collard Greens are quick and easy to make and packed with Creole flavor, possibly making them better than the ones your grandma used to make.

Creole Collard Greens

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  • 1 Bunch (350g) Collard Leaves

  • 1 Cup (95g) Collard Stems

  • 2 Each (6g) Garlic, Sliced

  • 1 Cup (80g) Onion, Small

  • 1 Cup (80g) Green Bell Peppers, Small Dice

  • 1 Tablespoon (10g) Olive Oil

  • 1 3/4 Cups (350g) Chicken Stock

  • 1 Tablespoon (15g) Tony’s Original Creole Seasoning

  • 2 1/2 Teaspoons (20g) Apple Cider Vinegar

  • Clear


  1. Clean and strip collard leaves from stems, and cut leaves into 1 1/2-inch strips. Cut stems into 1/4-inch pieces.
  2. In a medium-sized pot on medium heat, sauté onions in olive oil until translucent. Fold in the garlic and add peppers and collard stems. Continue cooking.
  3. Once the stems and peppers begin to soften, pour in the chicken stock and add in the collard leaves. Bring to a simmer and cook until tender.
  4. Season with Tony’s Original Creole Seasoning and add Apple Cider Vinegar. Simmer for 5-10 minutes longer.
  5. Serve with your favorite cornbread!

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