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butter braised collard greens in cobalt blue earthenware on a pale blue background

Butter Braised Collards with Fire Cider

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A recipe for a simple side dish using collards with the spicy, tart flavor of Fire Cider. 
Course Main Course
Cuisine American
Dish Type Side Dish
Cooking Style Easy, Vegetarian
Diet and Health Healthy
Seasonal winter
Ingredient collard greens
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Servings 4 -6 servings
Author Alana Chernila


  • 2 tbsp butter
  • 1 large bunch collard greens
  • 3/4 cup water
  • 2 garlic cloves peeled and finely chopped
  • olive oil
  • salt
  • 2-3 tbsp Fire Cider


  • To prepare the collards, de-stem each leaf then roughly chop the stems. Cut the remaining collard leaves into thin ribbons.
  • Melt the butter in a large skillet or saucepan over medium heat.
  • Add the chopped stems and 1/2 cup of the water and bring to a low boil.
  • Cover the pan, reduce the heat to medium low, and cook until the stems are tender. About 10 minutes.
  • Add the collard leaves to the pot along with the remaining 1/4 cup water. Cover, and cook, stirring occasionally, for an additional 10 minutes.
  • Remove the lid, raise the heat to medium high, and add the garlic, stirring to combine and toss the greens in the buttery liquid for about 30 seconds.
  • Remove the pan from heat.
  • Drizzle with olive oil, sprinkle with salt, and toss with 2 tablespoons of Fire Cider. Taste, and add up to an additional tablespoon of Fire Cider depending on your preference.