I admit it, I was suspicious of this recipe. I do not like cooked spinach and collard greens just didn't sound like it was going to be any better, but I was wrong! This had a nice texture, mild flavor, and went nicely with the BBQ chicken we were having. I will make this again.
Sautéed Collard Greens
Photo: Sang An
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Amount per serving
- Calories: 138
- Calories from fat: 91%
- Fat: 14g
- Saturated fat: 0g
- Sodium: 246mg
- Carbohydrate: 4g
- Fiber: 2g
- Sugars: 0g
- Protein: 1g
- 3 bunches collard greens, stems removed and leaves cut into 1-inch strips
- 1/2 cup olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Bring a large saucepan of salted water to a boil. Add the collard greens in batches and cook until tender, about 10 minutes. Using a slotted spoon, transfer the greens to a colander and rinse under cool water. Squeeze the leaves to remove any excess water.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute. Add the greens, salt, and pepper. Cook, stirring frequently, until wilted and tender, 3 to 4 minutes.
In Advance: Rinse the greens, pat them dry, and slice. Wrap in a clean kitchen towel or place in a resealable bag and refrigerate for up to 24 hours.
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