Dairy-Free | Gluten-Free | Side Dishes | No Added Sugars | Vegan | Vegetarian | Egg-Free | Nut-Free
It doesn’t get much simpler than chopped greens sautéed with garlic and oil. Try chard, kale, or other leafy greens instead of collard greens.
35 minutesTotal Time
$0.73Cost per serving *
|Temperature:||Medium-high heat, Medium heat|
|Serving size:||1/2 cup|
|Prep time:||20 minutes|
|Cook time:||15 minutes|
|Total time:||35 minutes|
Large frying pan
Tongs or spoon
* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.
1 pound collard greens
2 tablespoons olive oil OR vegetable oil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Remove stems from greens.
- Put frying pan over medium-high heat and add oil.
- Shake excess water from greens and roughly chop them into bite-sized pieces. Add greens to frying pan. If all of the greens won't fit in the frying pan, cook them in batches.
- Stir greens over medium-high heat until wilted, about 1-2 minutes.
- Reduce heat to medium, add garlic, and cook greens for 5-7 minutes, or until tender.
- Add salt and black pepper. Serve immediately.
- Try chard, kale or other leafy greens instead of collard greens.
- Freshen it up! Try eating your collard greens with squeezed lemon or lemon juice.
- To wash greens, place them into a large bowl filled with water. Submerge the greens to rinse them. Replace the water in the bowl and repeat 2-3 times or until greens are clean. Transfer greens to a colander to dry.
What goes in Sautéed Greens?
Nutritional Information(Per Serving)