Tasty Frozen Collard Greens

Name: Tasty Frozen Collard Greens
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1/2 large sweet onion, chopped; 1 garlic clove, finely chopped; 1 lb frozen chopped collard greens; 1/4 cup water; 1 chicken or 1 vegetables, flavor boost; 1 tablespoon sriracha chili sauce (more or less to taste, found a tablespoon keeps everyone happy and those who want more can); salt & freshly ground black pepper

Submitted by Debbwl

"Was looking for a low fat and healthy way to fix Collard greens that DH would eat as all the low fat version we had tried always left him saying its ok although a bit too spice. This recipe has a very slight sweet under tone which I believe comes from the sweet onion and the Sriracha chili sauce."

Download

photo by Debbwl

Ready In:: 15mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 tablespoon olive oil
1 tablespoon butter
¹⁄₂ large sweet onion, chopped
1 garlic clove, finely chopped
1 lb frozen chopped collard greens
¹⁄₄ cup water
1 chicken or 1 vegetables, flavor boost
1 tablespoon sriracha chili sauce (more or less to taste, found a tablespoon keeps everyone happy and those who want more can)
salt & freshly ground black pepper

directions

In a large pot over medium heat oil and butter, sauté the onions and garlic until softened, but not browned just about 2 minutes.
Add frozen chopped collard greens, water, flavor boost and Sriracha chili sauce. Cover and simmer 6-8 minutes until greens are tender.
Serve piping hot with addtional Sriracha chili sauce on the side.

Questions & Replies

Got a question? Share it with the community!

Reviews

Could use vinegar to cut down on the bitterness. Super duper bitter without it.

Kat A.
What a hit! I'm very happy when I find recipes for greens where they aren't cooked (boiled) to death. I *did* use fresh collards & just left out the water. Perfect! Maybe even a little on the spicy side but then again, I eyeballed that TB of sriracha! Thanks! Made for Culinary Quest 2014/Cruisin' Culinary Queens xo Bethie/elmotoo

gerrish.elizabeth
I used Avocado Oil (I just like it better than EVOO) and Better Than Bouillon/Vegetable rather than "just water" and tossed in a Tbsp. of Apple Cider Vinegar (as my ex-husband's Grandmother taught me to do). Served it as a "side" to a Slow-Cooked (via Crockpot) Pork Butt Roast. I set out generous amounts of crispy Bacon and shredded Colby Jack, Cayenne Pepper Flakes, a bottle of Sriracha, and a bottle of Frank's Hot Sauce for "those who may want". Everyone (including my adult son, who can be ridiculously "picky") loved it.

joanncamb
I love collard greens, but they take so much time to prepare properly. This was a fantastic way to enjoy them quickly. I used concentrated chicken bouillon for the flavor boost. I will definitely make this again. Made for Culinary Quest 2015 by a Toasted Tourist.

JackieOhNo!
Deeelicious! I used chicken broth instead of the water and flavor boost. Turned out great. DH and I ate the whole bowl!

Michelle Minicucci