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    You are in: Home / Recipes / Collard Greens With Onions and Olives Recipe
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    Collard Greens With Onions and Olives

    Collard Greens With Onions and Olives. Photo by Anne Sainz

    1/1 Photo of Collard Greens With Onions and Olives

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    35 mins

    30 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.

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    Serves: 4



    Units: US | Metric


    1. 1
      Wash, 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.
    2. 2
      Coat 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.
    3. 3
      Add 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.
    4. 4
      Stir in olives, pepper flakes and almonds.
    5. 5
      Cover 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.

    Ratings & Reviews:


    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

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