Southern Greens with Warm Pecan Dressing
Transform your table into a Southern-inspired feast with this vibrant recipe for Southern Greens with Warm Pecan Dressing. Featuring a soul-soothing medley of tender collard and mustard greens, simmered to perfection in a savory broth infused with garlic, onion, and a tangy splash of apple cider vinegar, this dish showcases the comforting flavors of the South. The warm pecan dressing, with its sweet, buttery base highlighted by toasted pecans, brown sugar, and a touch of Dijon mustard, adds a layer of rich, nutty indulgence. Ideal for family dinners or holiday gatherings, this stunning side dish is a winning combination of hearty textures and bold, balanced flavors. Perfect for collard greens recipes, Southern sides, and holiday menu inspiration!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb collard greens
- 1 lb mustard greens
- 3 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 3 cups vegetable stock
- 2 tbsp apple cider vinegar
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup pecan halves
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
- 0.25 tsp red chili flakes
Instructions
Thoroughly rinse the collard and mustard greens under cold water. Remove the thick stems and chop the leaves into bite-sized pieces.
Peel and finely chop the yellow onion. Mince the garlic cloves.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped greens to the pot in batches, allowing them to wilt slightly before adding more.
Pour in the vegetable stock, apple cider vinegar, kosher salt, and black pepper. Cover and simmer on low heat for 25–30 minutes or until the greens are tender, stirring occasionally.
While the greens cook, prepare the pecan dressing: Toast the pecan halves in a dry skillet over medium heat for 3–4 minutes until fragrant. Remove and set aside.
In the same skillet, melt the butter over medium-low heat. Stir in the remaining 1 tablespoon of olive oil, brown sugar, Dijon mustard, and red chili flakes. Let the mixture cook for 1–2 minutes, stirring frequently.
Add the toasted pecans to the skillet and toss to coat in the mixture. Cook for another 2 minutes, then remove from heat.
Taste and adjust the seasoning of the greens, adding more salt or pepper as desired. Transfer the cooked greens to a serving dish.
Drizzle the warm pecan dressing over the greens and serve immediately.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2557 mg | 111% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 36.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1400 mg | 108% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4256 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
