Ginger Collard Greens

Ginger Collard Greens

Keith Dallmer 0

"A southern tradition with a ginger flavor."

Ingredients 1 h 25 m {{adjustedServings}} servings 37 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 37 kcal
  • 2%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1564 mg
  • 63%

Based on a 2,000 calorie diet

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  1. Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.
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Reviews 6

  1. 9 Ratings

Keith Dallmer

It has been asked, is this a soup? You can certainly make it one, but it is a Greens dish like Spinach. The volume of liquid is used for boiling, as the greens can be a little tough if not boiled sufficiently, the left over “Broth” makes a great Soup base or you can add vegetables and make it a soup, as the first reviewer has. Either way this is a good dish!


First time cooking collard greens, I picked this one because it has the simplest ingredients. But I'm not sure WHAT is it suppose to be (a soup?). I measured out the 3Qts of water, boiled down a little bit. I'm going to add cooked sliced carrots to it and make it a soup. (Tastes a bit like spinach, but not as strong flavor).


I was really surprised at how good the flavors were together -- a great alternative to the neverending pork-flavored collard greens. I used a 1-lb bag of prewashed and chopped collards, and a single can of chicken broth instead of all of the water and bouillon, stuffed into a 4-qt pot and stirred after about 5 minutes when it had time to wilt some. Twenty minutes was plenty of cooking time, leaving the collards a beautiful green and still intact, but not at all tough. Using less liquid made the flavors more intense, and I'm sure a whole lot less salty than 6 bouillon cubes! My teenager actually scraped his plate.