Total Time
Prep 5 mins
Cook 20 mins

This recipe is so simple I almost decided not to post it, but it's definitely my go-to side dish when I want fast, delicious greens. I like to use collard greens and kale in this, but you could also use just one or the other or mustard greens & chard as well (I wouldn't recommend spinach for this because it will cook down too much). I also like this with red wine vinegar and liquid smoke in place of the lemon juice. Be careful not to add freshly washed (still wet) greens to hot oil -- you'll get fireworks.

Ingredients Nutrition

  • 1 bunch collard greens (about 5 c chopped)
  • 1 bunch kale (about 5 c chopped)
  • 13 cup lemon juice
  • 1 tablespoon garlic, minced
  • 3 tablespoons olive oil


  1. Roughly chop the greens and wash them thoroughly.
  2. To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan).
  3. Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
  4. Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
  5. Serve warm.
Most Helpful

Just made a mini-batch of this for lunch. Mustard greens and garlic and oil in a microwave safe bowl, heated until frozen mustard greens were thawed and hot, added some lemon juice, heated for a minute or so more. Delicious single serving size. Would be even better if I made it with fresh ingredients. Thanks!

Aisha al Saieed January 05, 2009

This ages so well! I made one batch, then took it to work every day for lunch over a week. Kept tasting better and better.

spurfer February 13, 2007

THANK YOU for posting, simple yes, yummy oh my!!yes.

L DJ January 07, 2007