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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. 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.

Source: Chef Rocco DiSpiritio for Biggest Loser