Recipes › Collard Greens › Quick Sautéed Collard Greens with Garlic and Lemon
Quick Sautéed Collard Greens with Garlic and Lemon
A fast weeknight preparation that strips collard greens of the extended cooking time and delivers tender, bright greens in 15 minutes. A generous amount of garlic, red pepper flakes, and a final squeeze of lemon turn this into a side you'll want with everything.
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Ingredients
- 1 lb collard greens, stems removed, leaves cut into thin ribbons
- 5 cloves garlic, thinly sliced
- 3 tbsp olive oil
- ½ tsp red pepper flakes
- ½ lemon, juiced
- ¼ cup water or broth
- ½ tsp salt
Method
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook for 2 minutes until garlic is golden and fragrant.About 2 min
- Add collard ribbons in batches, tossing as they wilt. Add water or broth and cover the pan.About 3 min
- Steam-sauté for 7-8 minutes, removing the lid for the last 2 minutes to evaporate the liquid. Greens should be tender but still have some bite.About 8 min
- Season with salt and squeeze lemon juice over the greens. Toss and serve.About 1 min
Tips
- Cutting the leaves into thin ribbons (chiffonade) dramatically reduces cooking time.
- The water creates steam to help wilt the greens without burning the garlic.
- Don't overcook — 10-12 minutes total gives tender greens with personality.
Ring the changes
- Add a tbsp of soy sauce and sesame oil for an Asian-flavoured version.
- Top with toasted pine nuts and golden raisins for a Sicilian agrodolce style.
Keeping it
Keeps in the fridge for 3 days. Reheat in a skillet with a splash of water.
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