Sautéed Collard Greens
Sautéed Collard Greens, a tasty way to eat collards! Great as a simple wilted greens side dish or a topping for salads, bowls, or even pizza.
Love collard greens? If you’re looking for a way to eat them beyond salads and wraps, try sautéing them in a pan for a tasty side dish or topping for bowls or even pizza.
👉 Want to learn how to sauté collard leaves? Let’s do it!
- Collard greens: collards are a thick, sturdy green that become crispy when pan fried
- Olive oil: a small amount of oil used for pan frying; you can use water if oil-free
- Garlic: minced garlic adds flavor
- Red pepper flakes: a sprinkle of red pepper flakes adds a touch of spice
- Salt and pepper: simple spices for a boost of flavor
- Recommended tools: large pan
🥣 How to make (step-by-step)
1️⃣ Step One: Prep collard greens
Wash collard leaves under running water or submerging them a water bowl. Then dry with a salad spinner or by laying flat to dry.
Then cut leaves into thin thin strips before cooking by stacking the leaves, rolling them, then slicing off the ends into thin strips. This will make the leaves easier to cook since they are generally very large and thick.
2️⃣ Step Two: Heat and season cooking oil
Add olive oil to a medium frying pan and heat over medium-low heat.
Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes.
Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (be careful not to overcook the pepper as it will easily become brown and release a burnt flavor).
3️⃣ Step Three: Sauté collard greens
Add collard strips to the pan and stir until they are covered in oil, completely wilted, and have cooked down, about 2-3 minutes. Collards are a sturdier leaf, similar to chard, so they cook and reduce to about ⅓ of the volume when they are cooked.
When the greens are done, remove them from the pan and plate. Serve immediately for best flavor, and enjoy!
❓ Questions + quick tips
Collard greens are a healthy leafy green that are high in vitamin K, iron, calcium (USDA Food Nutrient Database).
Collard leaves can be frozen for up to 2-3 months. Simply remove the greens from the thickest part of the stem, and then wash and dry them before storing in an airtight freezer bag wrapped in a kitchen cloth or paper towel.
♻️ Sustainable kitchen tips
Stock up on greens during collard season! The best time to make this recipe is during collard season, which is typically in late spring or late fall depending on when they are planted.
Store cut stems in water to keep them fresh. If you’ve cut the greens from the stem before using, keep them fresh by placing the stems in a glass of water and storing in the refrigerator for up to 3 days. The water will keep the stems and leaves from wilting.
🌿 More collard greens recipes
Want more recipes using collard greens? Try our Collard Greens Pesto and Chickpea Salad Collard Greens Wrap.
Sautéed Collard Greens
- 1 large pan
- 4 cups collard greens
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 pinch red pepper flakes to taste
- 1 pinch salt and pepper
- Prep collard greens: Wash 4 cups collard greens under running water or submerging them a water bowl. Then dry with a salad spinner or by laying flat to dry. Then cut leaves into thin thin strips before cooking by stacking the leaves, rolling them, then slicing off the ends into thin strips. This will make the leaves easier to cook since they are generally very large and thick.
- Heat and season oil: To a medium pan heat 2 teaspoons olive oil over medium-low heat. Add minced 2 cloves garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the 1 pinch red pepper flakes and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn).
- Sauté collard greens: Add the collard greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Sprinkle with 1 pinch salt and pepper. Remove to a plate and serve immediately.