Sauteed Collard Greens

Delish! First time I've tried collard greens and it knocked me out. Will definitely make again.

• Anon O'Mouse

• Muskoka

• 12/8/2019

Having grown up on collards and having cooked them many times, this method of cooking them has now become my favorite. It takes 75% off the time to cook greens. Where I diverged from the recipe is that I added a Tblsp or so of oyster sauce, lemon zest & juice, and I loved it. Using this method, I can go a hundred different ways.

• Anonymous

• Washington, DC

• 12/5/2019

This has been my go-to collard green recipe for years. It's simple and tasty enough... I mean, let's face it, these are collard greens, people! Yesterday I added beet greens to the boiling collard greens, having just picked up my farm share. The one lemon in my fridge seemed a little small, so I grated the zest off and added it to the juice... a very nice touch! No need wasting that lemon zest! Still loving this recipe after all these years!

• Anonymous

• Norfolk, MA, USA

• 6/30/2018

I often sautee spinach much like this (except without boiling it first of course) but it's the first time I tried it with collards. So much faster than the Southern style, healthier I'm sure and it was absolutely delicious. I ended up eating the entire bunch by myself in one sitting! I made it exactly according to recipe except I added some red pepper flakes for heat. It was great and I'll definitely be making again.

• jenniesmith628

• Miami, FL

• 11/23/2016

I have a similar recipe for collard greens and wrote about making it in my memoirish and topical food blog called cooking the kitchen. Here is a preview of what I wrote: I had a lot of left over collard greens after preparing the recipe for Lasagna with Collard Greens, that had recently been featured on this web site. Always the girl scout, in that I like to be prepared for all possibilities, I bought a bit extra of those big, leafy green fronds. This was in case some of the leaves in the bunch to be used for the lasagna recipe, turned out to be less than stellar. As they say, necessity is the mother of invention. Thus this recipe for easy peasy, cheesy, saucy, collard green casserole was invented. Check out more at http://www.cookingthekitchen.com/cheesy-saucy-collard-greens-casserole/#

• bar49

• Brooklyn, NY

• 4/28/2016

I wanted to make collards differently for my NEW YEARS DAY family meal; so I tried this recipe out. I was amazed. This is so good, better than the way I usually fix it. The only thing I did differently was I used a kitchen towel to squeeze out excess water before sautéing and it turned out beautifully. I'm fixing collards this way for now on!!

• Luvz2bake_n_cook

• St. Louis, Missouri

• 1/1/2013

I cannot understand why anyone liked these!!! I thought they were booorrringg!!!

• Anonymous

• Chapel Hill, NC

• 5/5/2012

Having never cooked or eaten collard greens, I decided to follow this recipe. However, after 6 minutes, the collards were tender and still bright green so I stopped boiling them and continued on with the recipe. It is WONDERFUL and I will use collards as a substitute for spinach any time.

• lindabird38

• Sacramento, CA

• 2/22/2012

Delicious. Collards are not very popular here, so I had no clue how to cook them. I boiled them for almost 10 minutes (instead of 15), substituted vegan margarine for butter, and voila. They were amazing. Will make again.

• Anonymous

• Edmonton, AB

• 1/21/2012

Delicious! I've never liked collard greens (I have only ever had them with tons of bacon grease). Finally! A healthy, yummy alternative! A staple for me now, especially since I always get collards in my CSA box. (Note: I also tried a vegan version but it really did not come out as well, the greens started to wither. Next time I will reduce the heat)

• IamNeener

• Virginia

• 4/12/2011

These are the most delicious collard greens. I followed the recipe as written and wouldn't change a thing.

• Mel_W

• Brooklyn, NY

• 3/14/2011

I made this pretty much as written, except that I had about half the amount and as others suggested, boiled the greens for a little less than 10 minutes. They were melt-in-your-mouth tender and totally delicious. I have shared this with a couple friends who were looking for a healthy way to cook collard greens. This certainly fits the bill!

• Encelia_12170007

• Hayfork, CA

• 3/3/2011

Wow - shockingly great! I could not believe how I loved this. I did not even add the lemon. I ate the whole thing myself. I did boil the greens for the whole 15 min and they did not turn green. It made them very tender.

• Anonymous

• Chicago, IL

• 2/25/2011

I wish my mother was still alive to tell her I prepared and LOVED this recipe! I have been a notoriously finicky eater since childhood and still would have turned up my nose at collard greens if I had not just planted some in my garden. (There's not much at the nursery in January, and I was desperate to plant something, despite never having tasted collards.) I wish I had made more of this for dinner!

• horsecrazykb

• Riverside County, California

• 1/18/2011

With a few modifications, this recipe was quick and delicious. Instead of boiling, we blanched the greens for 2 minutes. We also used meyer lemon olive oil instead of adding lemon juice at the end. The greens were wonderful paired with "buttery cornbread" epicurious recipe and black eyed peas.

• Anonymous

• california

• 1/1/2011