Quick Collards

Oxmoor House
Quick Collards Recipe
Photo: Oxmoor House
Collard greens are a favorite in the American South, where the greens are traditionally boiled with ham hock. This modern technique relies instead on a speedy sauté, which cooks ribbons of greens in record time. The quick cooking preserves most of the greens’nutrients so they aren’t lost to the “pot likker,” the broth left at the bottom of the pot after the greens have been cooked.
Serves 6 (serving size: about 1/2 cup)


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2 bacon slices, chopped
5 1/2 cups thinly sliced trimmed collard greens (about 7 leaves)
2 tablespoons water
1/4 teaspoon kosher salt
Hot sauce (optional)


Total: 10 Minutes
1. Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp, stirring occasionally. Add collards, 2 tablespoons water, and salt; cook 3 minutes, turning with tongs until greens wilt. Serve with hot sauce, if desired.

Created date

September 2013

Nutritional Information

Calories 17
Fat 0.6 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 1.5 g
Carbohydrate 1.9 g
Fiber 1.2 g
Cholesterol 2 mg
Iron 0.1 mg
Sodium 115 mg
Calcium 48 mg