Shot of sautéed collard greens in a cast iron pan.

Collard Greens

Shot of sautéed collard greens in a cast iron pan.

Collard Greens

Savory Southern-style greens.
 By Debra Peek-Haynes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Sides
Cuisine American, Southern
Servings 4 Servings

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.
Recipe submitted by Debra Peek-Haynes for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint. 

Nutrition

Serving: 1 cupCalories: 260calCarbohydrates: 33gProtein: 13gFat: 12gSodium: 100mgFiber: 19g
Keyword 5 Ingredients or Less, Fall, Soul food, Vegetarian
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