Photo: Sang An
Yield
Makes 6 to 8 servings

How to Make It

Bring a large saucepan of salted water to a boil. Add the collard greens in batches and cook until tender, about 10 minutes. Using a slotted spoon, transfer the greens to a colander and rinse under cool water. Squeeze the leaves to remove any excess water.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute. Add the greens, salt, and pepper. Cook, stirring frequently, until wilted and tender, 3 to 4 minutes.

In Advance: Rinse the greens, pat them dry, and slice. Wrap in a clean kitchen towel or place in a resealable bag and refrigerate for up to 24 hours.

Ratings & Reviews

julieelrod's Review

julieelrod
March 11, 2012
I admit it, I was suspicious of this recipe. I do not like cooked spinach and collard greens just didn't sound like it was going to be any better, but I was wrong! This had a nice texture, mild flavor, and went nicely with the BBQ chicken we were having. I will make this again.

Jonvan's Review

Jonvan
August 08, 2010
This was a great way to prepare a simple serving of collard greens. It took me less than 20 minutes and required few ingredients. The recipe also does not take away from the texture of the greens and doesn't have too much going on for you to enjoy the basic flavors that are present.

MatamT's Review

MatamT
October 25, 2009
Yum! I tried this a couple of days again am making it again tonight. I put in more garlic than the recipe called for, but left everything else the same.