Braised Greens with Caramelized Shallots from Sunrise of Johns Creek, GA

Sunrise Senior Living  |  March 14, 2014

This is an original recipe created by the dining services coordinator at Sunrise of Johns Creek to offer fresh and healthy greens that would appeal to the taste of all of our residents. There’s a diverse community of residents who hail from upstate New York, through the South, and as far south as the Caribbean. Many residents from places outside of the South, are not accustomed to eating collards but may have grown up eating kale. The mustard greens are there for a little sharpness and bite in the flavor profile. The combination of the three types of greens was a big hit and is often requested by the residents.

Did you know? This dish is loaded with health benefits. The combination of collard greens, mustard greens and kale creates an excellent source of vitamins K, C and A, folic acid, calcium and potassium.   

Want more delicious dishes inspired by Sunrise dining services coordinators? RSVP to a Taste of Sunrise event near you to experience Sunrise Signature Dining for yourself!

Braised Greens with Caramelized Shallots and Grape Tomatoes
Serves 12


½ T. canola oil
1 c. shallots, julienned
1 c. grape tomatoes, halved
1 T. garlic, chopped
1/8 c. apple cider vinegar
¾ lb. collard greens, cleaned and chopped
¾ lb. mustard greens, cleaned and chopped
¾ lb. kale, cleaned and chopped
3 c. chicken stock


  1. Heat oil in a large pot.  Add shallots and cook until caramelized, about 10-12 minutes.
  2. Add the tomatoes and garlic.  Cook for 2-3 minutes more.
  3. Deglaze the pot with apple cider vinegar.
  4. Add the collards, mustard greens and kale.  Mix thoroughly to combine.
  5. Add the chicken stock and simmer for 25-30 minutes, until greens are tender but not overcooked.