Sauteed Collards
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds fresh collard greens
- 2tablespoons extra-virgin olive oil
- 4cloves garlic, sliced thin
- 1tablespoon white wine vinegar
- Crushed red pepper to taste
- Salt to taste
Nutritional analysis per serving (6 servings)
79 calories; 5 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 4 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Rinse collards well and shake off excess water. Cut off bottom two inches of stems. Coarsely chop the rest.
- Step 2
Heat the oil in a large, heavy skillet, add the garlic and saute until lightly browned. Stir in the collards and cook, stirring until the collards have wilted. Stir in the vinegar and pepper and season to taste with salt. Serve as a side dish.
Private Notes
Comments
I've always thought (erroneously) that collards needed to be stewed to tenderize. This is a nice quick alternative way to make collards. Healthy and yum.
I add about 1/2 cup chicken stock when cooking to avoid burning the collards; sometimes the water on the washed leaves is insufficient.
This is delicious especially with a pat of butter added at the end. I suppose you can say that about most things.
Very good. I added a little water and covered the pan to keep the stems a bit softer.
Very good. I covered the pan with a little water to make sure the stems were soft.