Sautéed Collards and Onions



12 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 57
Caloriesfromfat 43 %
Fat 2.7 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 1.3 g
Protein 2 g
Carbohydrate 7.8 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 218 mg
Calcium 76 mg


6 pounds collard greens
2 tablespoons vegetable oil
2 cups minced onion
4 garlic cloves, minced
1 teaspoon salt


Remove stems from collard greens. Wash leaves thoroughly; pat dry, and coarsely chop to equal 20 cups.

Bring 4 quarts water to a boil in a large stockpot; add half of the chopped greens, and cook for 4 minutes. Remove the greens with a slotted spoon, draining them well. Repeat the procedure with remaining chopped greens, and discard the water.

Heat oil in stockpot over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Add greens and salt; sauté 3 minutes or until tender.

Barbara Chernetz,

Cooking Light

January 1995
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