1/1 Photo of Simple and Fresh Collard Greens
The Easy Vegan's Note:
A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards.
My Private Note
Units: US | Metric
- 1 cup collard greens, chopped
- 1/2 garlic clove, minced (optional)
- nonstick cooking spray or 1 teaspoon oil
- salt and pepper
- 1Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!). (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips).
- 2Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
- 3Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
- 4Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
- 5Toss with salt and pepper to taste (for this amount I usually use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve with your favorite entree :)!
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Nutritional Facts for Simple and Fresh Collard Greens
Serving Size: 1 (64 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 49.4
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 30.4 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 5.3 g
- Sugars 0.7 g
- Protein 4.0 g