Braised Jerk Collard Greens with Garlic and Scotch Bonnet
Slow-braised collard greens infused with spicy jerk seasoning, garlic, and Scotch bonnet pepper for a robust Caribbean side dish. This caribbean-inspired vegetarian ready in about 45 minutes pairs collard greens, washed and chopped, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb collard greens, washed and chopped
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 tbsp jerk seasoning
- 1 small scotch bonnet pepper, seeded and finely chopped
- 1 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 4 cloves minced garlic and 1 small finely chopped scotch bonnet pepper, sautéing for 1-2 minutes until fragrant but not browned.
- Step 2: Stir in 1 tbsp jerk seasoning and cook for 30 seconds to release spices.
- Step 3: Add 1 lb chopped collard greens to the pot and toss to coat with the seasoning mixture.
- Step 4: Pour in 1 cup chicken broth, season with 1/2 tsp salt and 1/4 tsp black pepper, then reduce heat to low. Cover and simmer for 25-30 minutes until the collards are tender and flavorful.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice to brighten the dish before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Jerk Collard Greens with Garlic and Scotch Bonnet take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Jerk Collard Greens with Garlic and Scotch Bonnet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Braised Jerk Collard Greens with Garlic and Scotch Bonnet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Jerk Collard Greens with Garlic and Scotch Bonnet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Jerk Collard Greens with Garlic and Scotch Bonnet?
Caribbean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
