Get your health on in the most delicious way by cooking up a big pan of sauteed collard greens!
Fresh greens are sauteed in a skillet with garlic, butter, and chicken broth until sweet, tender, and flavorful.
This quick and easy side dish is a healthy addition to almost any meal!
What are Collard Greens
- These long leafy greens are cruciferous vegetables, and like most members of that super healthy family, are packed with nutritious vitamins, minerals, and fiber.
- Collard greens have a meaty flavor and dense texture that sweetens with cooking and makes them a perfect side dish to add substance to a meal. Kale is similar and can be substituted.
- Sauteed collards are a budget-friendly way to feed a family! A bunch of fresh collards is affordable, filling, and easy to cook.
- Collard greens are harvested in late fall and early winter, making it a Southern tradition at New Year’s and the holiday season.
5 Ingredient Recipe!
Collards – Look for fresh, firm bunches that have a waxy feel. If possible, get collards that have been harvested after the first frost date. They’ll be sweeter and tastier! Prepackaged and prewashed collards are also a good choice! Kale is a similar leafy green that can be substituted, with a reduced cooking time.
Garlic – For best flavor use fresh chopped or mashed garlic cloves. Garlic powder can also be used, if you prefer. In addition to salt and pepper, other seasoning options are cayenne, paprika, or onion powder.
Chicken Broth – Broth or stock will give collards an extra savory flavor. You can also use beef or vegetable broth for vegetarians. Or, how about using homemade turkey broth, leftover from Thanksgiving?
Butter – To prevent butter from burning, add some olive oil to the pan. Bacon drippings are also an excellent option for fried collards.
Variations – After adding the broth, try Southern-style collards and add a ham hock. Or, finish with bacon bits, or pieces of ham. Serve with a vinegar shaker for those who prefer a bit of tartness.
How to Prepare Collard Greens
- Wash collards, then place leaves on a cutting surface.
- Fold lengthwise, and slice out the tough woody stem.
- Stack the leaves and chop them into ¾-inch pieces.
How to Cook Collards
Once the prep work is done, the rest is easy!
- In a large skillet, melt butter and stir in garlic and greens (as per the recipe below).
- Cook over medium heat until bright green and wilted.
- Add chicken broth, cover and cook for 35-40 minutes.
Serving and Storing Collards
- Collards prove that comfort food can be healthy! Serve with holiday turkey, ham, or pork roast or chops with plenty of riced cauliflower and gravy for a tasty balance to all that richness.
- Leftovers can be stored in the refrigerator for 3-4 days, or in the freezer for up to six months. Reheat in the microwave or on low on the stove top with some chicken broth and butter.
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Sauteed Collard Greens
- 1 pound collard greens
- 2 cloves garlic thinly sliced
- 1 tablespoon butter
- 1 ¼ cups chicken broth
- salt and pepper to taste
- Wash greens and cut out the woody stem. Cut into ¾" pieces.
- Melt butter in a pan over medium heat. Stir in garlic and greens. Cook until bright green and slightly wilted, about 3-4 minutes.
- Add broth, cover and cook at a low simmer 35-40 minutes or until tender and dark green.
- Season with salt and pepper to taste.
- Leftovers will keep in the refrigerator for 3-4 days, or in the freezer for up to six months.
- Reheat in the microwave or on the stovetop with some extra chicken broth and butter. Sprinkle with bacon bits to dress them up!
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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