![Shot of sautéed collard greens in a cast iron pan.](https://mitteneats.org/wp-content/uploads/2024/01/collard-greens.png)
Savory Southern-style greens. |
Ingredients
- 2-3 bunches collard greens, thoroughly washed
- 1 large onion, sliced
- 3 tablespoons safflower oil, or olive or vegetable oil
- 1 clove garlic, smashed
- 1 Anaheim pepper, or green pepper (optional)
- Salt and pepper, to taste
Instructions
- Slice or tear the collard green leaves off their stalks. Roll leaves and cut them to about 1-inch slices.
- Fill a medium to large pot with 1-2 inches of water. Bring water to a boil.
- Add onion and garlic to boiling water.
- Add the green pepper (if using), collard greens, then oil.
- Cover pot, reduce heat to medium low and cook for about 10 minutes.
- Stir the greens, onion, and garlic so that all the seasonings are thoroughly mixed. Cook for approximately 5 more minutes.
- Serve hot.
Notes
Chef's Notes
- Serve plain or with hot pepper sauce, southern chow, or sliced onions and tomatoes.
- Kale, turnips, and mustard greens can be cooked using this recipe, however, turnips and mustard greens cook best when not chopped and large hard stems removed.
Nutrition
Serving: 1 cupCalories: 260calCarbohydrates: 33gProtein: 13gFat: 12gSodium: 100mgFiber: 19g