Honey-Pecan Braised Greens


Serves 6 • Photography by Jenna Northcutt

Courtesy of Eden East Chef Sonya Coté

Super easy

Honey-Pecan Braised Greens


For 1 Batch(es)


  • 1 cup olive oil, divided
  • 3 large bunches greens (collards, mustard greens, kale or broccoli rabe), thick stems diced small, greens cu into 1-inch strips
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon dried red pepper flakes
  • 1 cup vegetable broth or low-salt chicken broth
  • 1/2 cup honey
  • 1/2 cup apple cider vinegar, divided
  • 3 cups pecan pieces

Honey-Pecan Braised Greens Directions

  1. Heat ½ cup of oil in a large stock pot or braising pot over medium heat. Add the diced stems of the greens, garlic and red pepper flakes. Stir the mixture for about 3 minutes, until the garlic is golden.
  2. Add the greens by large handfuls—stir just until they begin to wilt before adding more. Be sure to also toss the greens with tongs to coat them in the oil.
  3. Add 1 cup of broth to the pot, cover, and simmer until the greens are just tender. If the mixture is dry, add more broth 1 tablespoon at a time. Simmer for 1 to 10 minutes, depending on the type of greens.
  4. Season with salt and pepper to taste, mix in the honey and half of the apple cider vinegar, and transfer to a baking dish.
  5. Top with the pecan pieces. Drizzle the greens with the remaining oil and vinegar. When ready to serve, bake to warm at 300°.

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