1/1 Photo of Collard Greens With Onions and Olives
1 hr 5 mins
Anne Sainz's Note:
This was inspired by a recipe in "Wild About Greens" by Nava Atlas. It fits in well with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen collards, frozen chopped onion and jarred garlic. The recipe also works well with kale or chard.
My Private Note
Units: US | Metric
- 2 bunches collard greens, chopped or 20 -24 ounces collard greens
- 1/2 teaspoon oil (to coat pan)
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 4 mushrooms, sliced
- 1/2 cup dry sherry
- 1 cup cured pitted black olives, roughly chopped (such as Kalamata)
- 1/8 teaspoon hot red pepper flakes (or to taste)
- 1/2 cup sliced almonds
- 1Wash, remove the stems, chop the collards and set aside. The easiest way to remove the stems is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- 2Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion, garlic and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of sherry as needed to prevent sticking.
- 3Add the rest of the sherry and as many greens as will fit. Cover and allow collards to wilt. Keep adding greens and mixing frequently until all greens have been added.
- 4Stir in olives, pepper flakes and almonds.
- 5Cover and cook the mixture over medium heat, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
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Nutritional Facts for Collard Greens With Onions and Olives
Serving Size: 1 (456 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 246.8
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 298.5 mg
- Total Carbohydrate 27.9 g
- Dietary Fiber 11.9 g
- Sugars 5.4 g
- Protein 10.3 g