Cooking collard greens is different than greens like spinach and chard. However, their nutritional value and unique taste is worth the wait.
Cooking collard greens is something that I didn't think I would be doing this summer. However, when I received a nice bunch of this healthy veggie from the Stone Church Acres CSA, I knew I had to give it a try.
I've only tasted collard greens a couple of times. They seem to be offered a lot in the south, however, here in Pennsylvania, it's rare to find collard greens on the menu.
The gentleman at the farm made sure to tell me to remove the thick center stem before cooking. Then either use the stems for stock or toss them in the compost pile.
After discussing this healthy veggie with the people at Stone Church Acres and a little online research, I found out that there appear to be two keys to cooking collard greens. One is to slice them thin so that there is more surface area to cook.
Cooking Collard Greens
The second important practice to note when cooking collard greens is that they need time. Unlike cooking spinach or chard which cook up almost immediately, collard greens are tougher and need to be braised a bit.
Most of the recipes I found used bacon as the fat to cook the greens, but I decided to stick with my usual EVOO. Do you know what? They were really delicious. Even my picky brother-in-law liked this healthy dish. I would definitely make them again.
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Collard Greens
Fresh collard greens are sauteed and seasoned for a delicious and healthy side dish.
Ingredients
- 3 cups collard greens, thinly sliced
- 2 T extra virgin olive oil
- 2 cloves garlic slightly smashed
- 1 cup vegetable stock
- 2 teaspoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash collard greens, remove center stem and slice thinly.
- In a large skillet saute smashed garlic in olive oil for about 1 minute, then remove garlic
- Add collard greens, salt and pepper to skillet, and saute for 2 -3 minutes
- Add vegetable stock and stir.
- Cover and reduce heat to low for 20 minutes.
- Add the garlic back in and red wine vinegar.
- Cook for another 5 minutes and serve.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1435mgCarbohydrates: 18gFiber: 12gSugar: 2gProtein: 8g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Bessie
I grew Collards in my Camas Wa garden in 2019 and was very surprised at how well they grew. I had them to eat well into November. I will be planting more of them now that I know that they do well I my area.
Patti Estep
That's good to know Bessie. I need to get started in a garden and grow some too.
Angie Rose
This looks simple and delicious. Two things I look for when cooking! I always wish collards and greens were more common here in the Northeast. I've always wanted to travel south and see them on an actual menu! Thanks for the great recipe, I can't wait to try making them 🙂
Patti Estep
Hi Angie,
That's funny. I think of myself as a northerner (not as north as you are), but these greens were grown locally. Maybe the farm here is ahead of its time. I hope you get to try them sometime soon.
Diane Williams
I have never eaten these greens Patti. They look a lot like Kale, though I bet they taste quite different. Now I'm curious about them. I doubt they will grow in our garden zone but maybe I will find them in the store sometime. Thank you for introducing this new vegetable to us Northerners! This recipe looks so delicious!
Patti Estep
Hi Diane,
I have never grown collards myself but the farm that sponsors the CSA where I got them from is pretty close to my house and I'm in zone 6a which is pretty far north if that helps. They were definitely fun to try and tasted a little bit like cabbage.
Shelly
My grandparents were from the south but I've never had collard greens. I wouldn't have known to cook them for so long, that's good to know. At the discount grocery store, I shop they often have collard greens cheap, I'll have to pick up a bunch next time and give them a try with your recipe.
Patti Estep
Hi Shelly,
That's great. I hope you like them. I love trying new veggies.
Jami
This is so helpful Patti - being from the PNW I've never eaten collards and didn't know what to do with them. Thanks!
Patti Estep
Hi Jami,
Isn't fun to try new veggies. This is one of the things I love about being a CSA member. Last week they gave me a yellow watermelon. Never even knew there was such a thing.
Carole
Yum! I grew up eating cooked greens covered in olive oil, vinegar and garlic... Oh how I loved it.... I'm hoping to get my Startle Garden Up and growing for a late fall harvest. Which means I'll probably be purchasing already started plants.... I miss the greens!!!
Patti Estep
Hi Carole,
Well, you're lucky enough to have that nice long growing season where you live so I'm sure you'll have a thriving garden in now time.
Melinda
love collards! They are very healthy; I have ate my fair share of them growing up.
Patti Estep
Hi Melinda,
That's great to hear. I think I'm becoming a new convert.
Michelle Marine
My grandparents were from Arkansas and used to cook collared greens. I can't say that I liked them much when I was a kid, but I did like them when I visited Selma, Alabama this spring! I'd probably stick with bacon grease, though. I use it for a lot of cooking. 🙂
Patti Estep
Hi Michelle,
It's funny how our tastes changes as we grow up. I'm sure bacon is fabulous, but I hate the lingering smell and my waistline needs a little help too, but I'll have to try it one day soon.