Tasty Frozen Collard Greens

"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."
photo by Debbwl photo by Debbwl
photo by Debbwl
Ready In:


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 large sweet onion, chopped
  • 1 garlic clove, finely chopped
  • 1 lb frozen chopped collard greens
  • 14 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


  • 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

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  1. Kat A.
    Could use vinegar to cut down on the bitterness. Super duper bitter without it.
  2. gerrish.elizabeth
    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
  3. joanncamb
    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.
  4. JackieOhNo!
    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.
  5. Michelle Minicucci
    Deeelicious! I used chicken broth instead of the water and flavor boost. Turned out great. DH and I ate the whole bowl!


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



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