Apple-Garlic Collard Greens Over Polenta

Apple-Garlic Collard Greens over Polenta | Wheat-Free Meat-Free

Apple-Garlic Collard Greens

  • 3 tablespoons extra virgin coconut oil
  • 10-12 cloves garlic, minced
  • 1 medium apple, diced
  • ¾ pound de-stemmed collard greens (~2 pounds whole), cut in fourths lengthwise, thinly sliced
  • freshly ground black pepper
  • ground cayenne pepper
  • 1 cup vegetable broth
  • 3 tablespoons apple cider vinegar
  • salt
  • coconut bacon (optional)

Making Apple-Garlic Collard Greens | Wheat-Free Meat-Free


  • 3½ cups vegetable broth
  • 1 cup finely ground polenta (cornmeal)
  • 2 tablespoons extra virgin coconut oil
  • salt
  1. For the greens, heat a large skillet or pot with a lid over medium-high heat. Add the oil. Once melted, add the garlic and apples, cook for five minutes.
  2. Add the greens, a generous amount of black pepper, and a few dashes of cayenne pepper. Stir well. Add the broth and vinegar. Stir until all the greens are coated. Cover. Once the broth is simmering, reduce heat to low.
  3. Simmer for 60 minutes, stirring halfway through, until greens are tender. Adjust seasoning if needed.
  4. With 15 minutes left of cooking time, place the remaining broth in a medium pot. Cover and set over high heat until simmering. Reduce heat to keep the broth at a low simmer. While stirring, slowly stream in the polenta. Once entirely added, keep stirring a few minutes until all the broth has been absorbed. Then stir in the coconut oil. Adjust seasoning if needed.
  5. To serve, spoon one-quarter of the polenta into a bowl and top with one-quarter of the collard greens. Garnish with coconut bacon if desired.

Serves 4

Cooking Polenta | Wheat-Free Meat-Free

I like to use Del la Estancia Polenta. It’s very finely ground and cooks up in just a few minutes. If you can only find medium or coarsely ground polenta, that works too. Just start your polenta earlier to allow for extra cooking time.

I prefer Vegetable “No-Chicken” Broth for this recipe. I like the flavor better. It’s certainly fine to use regular vegetable broth though.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesday, and Gluten Free Friday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Collard Greens are one of my favorite dark leafy greens! This dish looks delicious, I will absolutely be preparing this one! Thanks for sharing the recipe.

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