Prep Time
15 Mins
Bake Time
20 Mins
Yield
4

Looking for a new healthy side dish? Try this twist on collard greens.

How to Make It

Step 1

Melt butter with olive oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until slightly softened, about 2 minutes. Add collard greens and cook, stirring occasionally, until greens have wilted, about 5 minutes.

Step 2

Stir in garlic, curry, ginger, salt and pepper and sauté for 1 minute. Stir in broth and wine, bring to a boil, cover, reduce heat to low and simmer, stirring occasionally, until greens are tender, about 20 minutes.

Step 3

 

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Ratings & Reviews

Used this as a base, love the added twist and flavor!

jcat
November 13, 2017
Ok, the recipe as written is probably very tasty - but I didn't have onion, and used the recipe as a foundation and took it to a whole new level.  If you LOVE yellow curry, and are looking for new ways to incorporate your cruciferous *collard, spinach, kale, etc* then this twist may be helpful.  Used olive oil and minced garlic, dropped shredded collard greens in and began wilting, added the broth and white wine when halfway done, salt & pepper, and a squeeze of ginger, then kept adding curry powder to taste, and finally  I dropped 2 handfuls of raw spinach in (they wilt faster than the tough collards), re-seasoned to taste and finally topped it all with leftover chicken, also seasoned with the curry - once it was all wilted, seasoned and warmed, I ate it up like a starving person and now 3 hours later can't stop thinking about it.  So this recipe is excellent, and my additions are for variation to incorporate the anti-oxidant leafy greens and anti-inflammatory curry.  I can see taking this in many directions, with this awesome base recipe (with or without onion).  Took like 10-15 minutes start to finish, from beginning prep to in the bowl.  Can't wait to make it again!

jenn10031's Review

jenn10031
January 20, 2014
Tried this out as part of our New Year's resolution to eat more greens, and it was fantastic. We were both pleasantly surprised, I would definitely recommend this recipe!