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Slow Roasted Specialty Onions With Collard Greens

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“Vegetarian, too! This recipe calls for any specialty onion from your region, i.e.; Vidalia, Maui, Walla Walla, etc... Kale or chard can be substituted for the collard greens if you wish! Healthy [[but]] garlicky! From All-American Vegetarian cookbook. Can be served as either a hearty side dish or main dish. I'm sure the onions could be grilled instead, but again, I don't own a BBQ and don't know how to do that.”

Ingredients Nutrition

  • 2 large vidalia onions, skins removed (or any similar specialty onion)
  • 2 teaspoons cold unsalted butter, cut into 1/2-inch pieces
  • 2 garlic cloves, finely minced
  • 1 garlic clove, finely minced
  • 1 cup whole wheat bread crumbs
  • salt, to taste
  • pepper, to taste
  • paprika, to taste
  • 1 lb collard greens
  • 2 teaspoons vegetable oil


  1. Preheat oven to 350 degrees.
  2. Cut the onions into wedges and arrange on a sheet of aluminum foil that is large enough to wrap up the onions.
  3. In a small bowl, toss together the butter, 2 cloves garlic, bread crumbs, salt, pepper, and paprika.
  4. Sprinkle the mixture over the onion wedges and seal the aluminum foil.
  5. Bake the onions in the center of the oven for approximately 45 minutes.
  6. About 10 minutes before the onions are finished roasting, rinse the collard greens well, trim off the stems and chop into 2" pieces. (You should have about 8 cups of greens.).
  7. Heat the vegetable oil in a non-stick pan and cook the remaining clove of garlic over medium heat for about 2 minutes. Be careful not to burn!
  8. Stir in the chopped greens and cook, stirring occasionally until the green start to turn limp, about 2 minutes. DO NOT overcook!
  9. To serve the dish, set the collard greens on a serving platter and arrange the onion wedges on top.

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