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My Favorite Way to Cook Collard Greens

Published on July 26, 2016 By Emily. Updated on August 8, 2020

Jump to Recipe Print Recipe

quick sauteed collard greens-2

Collard greens are not a food commonly associated with western Massachusetts.  I’m not sure I’d ever had them before starting our CSA membership after moving here.  Turns out, I’m a big collard greens fan (at least, the way I make them).  Lately, several of my friends have posted on Facebook about collards and I got the impression that no one quite knew what to do with them.  When collards are available at the farm, I almost always get a bunch to turn into Quick Cooking Collard Greens.

My collard greens are vegetarian and don’t take long to make, which makes me prefer this cooking method above many others. The greens still taste like vegetables and not like mush, which is also a plus.  These collard greens make a great side to serve with a grain and/or a protein, but I’ve also used them as taco filling, mixed in with pasta and added to an omelet.

quick sauteed collard greens-3

Quick Cooking Collard Greens

Print Recipe
Total Time 15 minutes mins
Servings 2 -4 servings

Ingredients
  

  • 1 bunch collard greens about 10 leaves
  • 1 tablespoon olive oil
  • 1 clove garlic crushed
  • salt and pepper
  • 1/2 tablespoon red pepper flakes optional

Instructions
 

  • Remove the stem from each of the collard green leaves by using a sharp knife to slice along each side of the stalk. Discard the stems, or reserve them for another use (stir fry, pickles, etc). You will not use the stems in this recipe.
  • Stack the leaf halves in a pile and slice the leaves into thin ribbons, about 1/4 inch thick. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the crushed garlic and cook until fragrant, about 1 minute.
  • Add the collard greens and toss them in the garlic and oil. Cook until all the leaves are wilted to your liking. Add salt and pepper to taste and stir occasionally. Turn the heat down as necessary; cooking on too high heat will result in crispy greens. Stick to medium to medium-low heat.
  • If using, add the red pepper flakes close to the end of cooking. Stir to combine.
  • Remove from heat and serve when the greens are tender, but still bright green, about 10 minutes.

quick sauteed collard greens

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Filed Under: side dish, vegetarian

« Highlights: Ice Cream and Popsicles 2016
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Trackbacks

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Emily
Always a magical night at Gardens Aglow at @coasta Always a magical night at Gardens Aglow at @coastalmainebotanicalgardens.
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My love of tea, especially chai, is no secret. New My love of tea, especially chai, is no secret. New on the blog: the chai mix recipe from @thekitchn that I use to create my own chai blend at home. 
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Read the post at the link below or by clicking my profile:  https://www.relishments.com/blog/chai-season/
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We finally got to cross @eatatbluebird off my rest We finally got to cross @eatatbluebird off my restaurant list tonight for a belated birthday celebration. The atmosphere was great and the food was delicious. 
- Grilled Kefta
- Traditional German Sausage
- Fall Spritz & Gold Rush cocktails
- Apple Crisp
- Banana Pudding
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Despite the cool temperatures and wet weather, we Despite the cool temperatures and wet weather, we had another fantastic year at @freshgrassfestival. I can never get over how, in addition to all the incredible music, the event features a great venue (@massmoca), delicious food from mostly local vendors, a great local beer tent and bar stocked with @berkshiremtdist and a kid-friendly atmosphere including a @kidspacemm art tent.
Shout-out to some of my favorite acts of the day @ajleebluesummit, @cj_field with @gregcaproni and @theblacklegacyproject.

Looking forward to next year!
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I am literally weeks behind in my work life and my I am literally weeks behind in my work life and my blog posts, but I just hit publish on my end of August/beginning of September meal plans! Some blogging progress is better than none! Click the link below or visit my profile to see how we used these 2 CSA pick ups from @mightyfoodfarm.
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https://www.relishments.com/blog/august-slipped-away-csa-meal-plan-153/
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We made our annual trip to @thebistrobox in Great We made our annual trip to @thebistrobox in Great Barrington today, bringing along our 6 year old for the first time. 
Pictured: onion rings, pressed Cubano, BOX burger, raspberry mint iced tea/ (huge) side of fries, grilled hot dog, strawberry lemonade. Everything was delicious and my daughter especially enjoyed trying out the lawn games.
Until next year!
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New on the blog: a list of everything I made for d New on the blog: a list of everything I made for dinner this week. A double @mightyfoodfarm CSA pick up plus hosting my in-laws for dinner resulted in me actually planning quality meals.
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Get the recipe links at https://www.relishments.com/blog/twice-as-good-csa-meal-plan-152/ or click the link in my profile.
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I had the opportunity to visit the Bridge of Flowe I had the opportunity to visit the Bridge of Flowers in Shelburne Falls this morning. It was as beautiful as I remembered and a great morning for hanging out with some friends.
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