Collard Greens a la Carol

"I can eat all of these in a single sitting when I'm really craving collards!"
photo by Bergy photo by Bergy
photo by Bergy
photo by Rita1652 photo by Rita1652
photo by PaulaG photo by PaulaG
Ready In:




  • Fill large bowl with cold tap water.
  • Soak collard greens in water, take out, and then rinse.
  • Do this several times until no dirt is at bottom of bowl after washing.
  • Rip thick stem from center of greens (its OK if a little thin stem is left).
  • I usually accomplish this by folding green in half with stem sticking straight up, and ripping down and towards me.
  • Chop onions and fry over medium heat in a deep frying pan for a few minutes.
  • In the meantime, chop or tear collard greens into pieces and its okay.
  • if they're big pieces, as they will shrink.
  • Add greens to onions, and then add chopped garlic (as desired) and salt (and pepper if desired) on top of them.
  • Cover and reduce heat to low.
  • Let steam a few minutes.
  • Check frequently and stir.
  • The key to good collard greens is to not undercook them!!!
  • Stir frequently and cover between stirrings.

Questions & Replies

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  1. This recipe sounded like a great idea. I tried steaming the collard greens over the stovetop for nearly 2 hours and could not get them cooked enough to taste good. Maybe I did not do something right? I am sticking to boiling collard greens from now on.
  2. These turned out wonderfully. Simple, clean food.
  3. This was delicious! I ate 'em in two sittings.
  4. I thought it was great. Simple to make and tasty. I added a little Tabasco to spice it up a little.
  5. WOW! These are great. I had to make a half recipe because I only had one bunch on hand, but I could probably easily have eaten a full one. Even with the onions slightly burned (took a bit longer than I expected to tear the collards) the great taste of this dish came through. Easy, quick, tasty... what more could I ask for? Oh yes, and I appreciate the quick lesson in tearing out the thick stem, I'm new to cooking fresh greens and I wasn't sure how to do it. And while I'm thinking of it... A quick heads up to those who are first trying this recipe: it is very hot when you take off the cover. Be careful. Judging by my sore finger, I just found that out the hard way.


As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
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