Greens can be cooked in minutes over high heat, making it possible to serve collards on a busy weeknight. Try this recipe with whatever green you've got on hand, or mix a few varieties together.

Recipe by Southern Living February 2015

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Credit: Alison Miksch; Styling: Heather Chadduck Hillegas

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook shallot and garlic in hot oil in a Dutch oven over medium heat, stirring often, 1 minute. Stir in greens in batches, and cook, stirring often, 7 to 8 minutes or until crisp-tender. Stir in vinegar and red pepper. Season with kosher salt and black pepper. Serve immediately.

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