Kickin’ Collard Greens

This low-salt twist on classic collard greens is sure to please. It has a perfect balance of sweet, spicy, and smoky flavors.

Serving size

1 cup




2 tablespoons olive oil

1 tablespoon unsalted butter

½ large yellow onion, chopped

2 cloves of garlic, finely chopped

1 tablespoon Mrs. Dash® Southwest Chipotle Seasoning Blend

2 pounds collard greens, washed well, stemmed and leaves chopped

4 cups reduced sodium or no salt added chicken broth

2 tablespoons vinegar (such as apple cider vinegar)

1 cup fresh tomato, chopped

Ground black pepper, to taste

Nutrition Info

Makes: 10  Serving size: 1 cup




2 g

Saturated Fat

<1 g

Trans Fat

0 g


5 mg


9 g


2 g


6 g


4 g


200 mg


188 mg


48 mg


212 mg


  1. In a large pot over medium heat, heat oil and butter. Add onions and sauté until tender, about 3 minutes.
  2. Add garlic and chipotle seasoning blend and cook, stirring constantly, for about 1 minute.
  3. Add collard greens in batches, stirring to combine well and until the greens wilt.
  4. Add chicken broth and vinegar, and cover. Bring to a simmer. Reduce heat to medium-low and cook about 45 minutes or until very tender, stirring occasionally.
  5. Mix in the tomatoes, and season with ground black pepper to taste.
  6. Serve immediately. Leftovers can be stored, refrigerated, for up to 3 days.
Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN

Want to cut back on the salt in this recipe? Be sure to use no salt added chicken broth.

To ensure your collards are well washed, fill a large bowl with water and swish the greens in it to remove any dirt. Next, pull out the leaves from their stem and drain the water. Repeat this process 3-4 times to clean well.

For easier cutting, remove all thick stems and stack washed leaves on top of each other. Cut them in halves or thirds before slicing crosswise into smaller pieces.

Substitute Mrs. Dash® Southwest Chipotle Seasoning Blend with your own spice blend: 1 teaspoon sweet paprika, 2 teaspoons smoked paprika, and ½ teaspoon crushed red pepper flakes.