Sauteed Collard Greens

Sauteed Collard Greens

Collard Greens are ubiquitous in the South. You find hundreds of variations, but no two are exactly the same. Normally, Southern greens are cooked down in a flavorful stock and served alongside a nice piece of yellow cornbread. However, they take on a different and bright, nutty flavor from a quick sauté. You may be partial to traditional collard greens, but give this one a try! Serve it alongside a grilled steak and perhaps chimichurri sauce for a delicious, easy and flavorful dinner.

Sauteed Collard Greens

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Servings: 4


  • 1 bunch collard greens (washed well to remove grit)
  • 2 cloves large garlic (minced)
  • 1 shallot
  • ½ tsp crushed red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil


  • Start by removing the leaves from the collard green stems.
  • Create a stack of leaves and roll into a tube lengthwise. Cut into ¼ inch slices. Set aside.
  • Mince garlic and shallots.
  • Heat oil in cast iron skillet over medium-high heat.
  • Add garlic, shallots and crushed red pepper. Saute until fragrant.
  • Add collard greens. Stir to make sure the garlic is well mixed throughout the greens.
  • Add salt, pepper, and red wine vinegar.
  • Saute until the greens are bright green and slightly soft.
  • Adjust salt and pepper to taste and serve hot!

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