Quick Collard Greens
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Nutrition Facts
Ingredients
Instructions
To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.
Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cookieandkate →Chef's Notes
Notes
Recipe adapted from my lemony collard greens pasta.
Recipe adapted from my lemony collard greens pasta.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
I made this last night and it turned out great!
I was not prepared for how much they shrink when cooked though. I thought I was making 4 servings but it was only 1.
Although they were so good I had to eat them all anyway, haha
Great idea- I liked the roasted collard greens! Nice twist and much healthier version of using them. I had to cook for sure longer than 2ninutes, about 6-8minutes. Those who
Had them not turn out correctly- likely didn't cook long enough. Cook until greens are withered and starting to get crispy.
Just made this as written. It was so easy and delicious. A perfect compliment to grilled chicken and roasted vegetables. The hint of red pepper flakes gave the right bit of kick. Will definitely be making this again.
Same! Except I didn't have them before because they sounded like a lot of time and bother. My too-small test batch cooked in 3 minutes. Definitely making more next time! And now that I know this recipe, there'll be many next times.
Not bad. That's a compliment for collard greens. I got these in a CSA box and C&K is my go-to for recipes. They were a little tough, but the flavor was pretty good.
When my CSA delivered collard greens this week, I knew right were to go to find a delicious recipe for them. This was my first time preparing and enjoying them. Your directions were easy to follow and the end result was so incredibly tasty! I will make this recipe again!
Marvelous! Added a jalapeño and a side of hazelnut raisin toast with hummus…
Easy, pretty, very tasty. All as promised. Thank you!
I was getting tired of Southern style collard greens, very glad to have this option.
Thank you for a simple and delicious recipe for Collard Greens. Exactly what I was hoping to find! I had purchased a large bag of collards, so after finding your recipe, I put them, 1/2 bag at a time, into a food processor. Chopped them well but not too much, then followed your directions. So tasty. And the bigger stalks, that are always in those bags, were no problem at all. Thank you again!
Absolutely fantastic! It was shocking that with such a simple list of ingredients something so wildly delicious was the result. Thanks!!
Hi Kate,
Thanks for publishing your work.
I stumbled on your collection of recipies through a Internet search for some details for refreshing my memory for Collard recopies. Since our eating style is much like yours, we found several of your veggie-prominent recipes that I'll add to punch up our list of regular meals. I'll be combining your quick fix Collards recipe with my version of greens and beans with some cured ham bits and chicken broth.
I'm recontructing our large community plot to help us grow what we eat. I'll be expanding our current plantings are spinach, lettuce, Rapini and Swiss Chard and adding lots of Arugula, Broccoli and Escarole.
Bottom line: We'll be using more of your recipe's!
Bob Volpe & Sue Keefe
Norfolk vA
First time cooking collards and this was the perfect recipe! So good!! Used lemon pepper at the end because I didn’t have a lemon and worked great.
I have never eaten collard greens because I had in my head that they would be nasty. Well, this recipe was delicious! I knew they would cook down to a small amount but I didn't want to waste them if we didn't like them. Next time I will definitely buy a bigger bunch. I loved them!
Lori
I love collards, but I've never had them crispy like this. My husband and I both really liked them this way.
I had never tasted cooked collard greens before, what a wonderful surprise! I wanted to try them for the extra calcium but will be coming back to your wonderful receipt because they were sooooooo good!
Did you make this recipe?
Leave a Comment