Total Time
Prep 10 mins
Cook 3 mins

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.

Ingredients Nutrition

  • 1 cup collard greens, chopped
  • 12 garlic clove, minced (optional)
  • nonstick cooking spray or 1 teaspoon oil
  • salt and pepper


  1. Chop 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).
  2. Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
  3. Heat 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.
  4. Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
  5. Toss 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 :)!
Most Helpful

5 5

5 5

Yes, very simple and delicious. Gives one a whole new take on collard greens. The ribs were removed and then the leaves were stacked on top of each other, rolled cigar fashion and thinly sliced. I did saute half a onion in a touch of olive oil before adding the garlic and greens. Some hot sauce was served on the side. This one is a keeper. Made for PAC Fall 2011.

5 5

This is great. So simple. Made for Spring PAC 2009.