1/4 Photos of Sauteed Collard Greens
Feel free to substitute turnip greens. This recipe has been posted to accompany my Honey Glazed Plantains and Jerk Rib Eye...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Cook according to your taste!
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Units: US | Metric
- 1Wash greens thoroughly, making sure all dirt and grit have been removed.
- 2In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
- 3In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
- 4Once onions are tender, add collard greens and chicken stock to the pan.
- 5Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
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Nutritional Facts for Sauteed Collard Greens
Serving Size: 1 (458 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 228.5
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 7.6 g
- Cholesterol 32.3 mg
- Sodium 243.6 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 10.2 g
- Sugars 4.0 g
- Protein 9.3 g