Quick Collards Sauté
  • 1 1/2pounds collard greens (about 2 bunches), center ribs and tough stems removed, divided
  • 3tablespoons olive oil, divided
  • 4cloves garlic, minced, divided
  • 1/4teaspoon crushed red pepper flakes, divided
  • 1/2teaspoon kosher salt, divided
  1. Stack collard leaves, roll them up lengthwise into a tight cigar shape, and, using a chef’s knife, cut crosswise into very thin shreds. Rinse well and spin them dry. (You can rinse the greens before or after shredding; I prefer to rinse them after.)
  2. Unless you have an extremely large pan, plan to cook the collards in two batches. They will cook down significantly, though not as much as spinach. Heat half of the oil in a large (12 inches or wider), deep frying pan over medium heat. Add half of the garlic and cook, stirring, for about 30 seconds, until fragrant. Add half of the collards and turn them with tongs to coat with the garlicky oil. (You may need to add the greens in batches and let the first batch wilt before adding more.) Stir in half of the red pepper flakes and 1/4 teaspoon of the salt. Cook greens, turning them occasionally, for 3–4 minutes, until wilted. Transfer to a serving bowl and repeat with remaining oil, garlic, greens, red pepper flakes, and salt. Serve hot or at room temperature.
Recipe Notes
Nutrition Facts
Quick Collards Sauté
Amount Per Serving
Calories 98 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 216mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 4g 16%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 98 cal, 7g fat (3g mono, 3g poly, 1g sat), 0mg chol, 3g protein, 7g carb, 4g fiber, 216mg sodium