Stir Fried Collard Greens

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Level:
Easy

Ingredients
Directions

Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.


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    This recipe is very easy, it takes Collard greens to a whole new level, I also added red pepper flakes, a dab of Smart Balance Butter (to cut out some of bitterness of the green, Low Sodium Terriyaki Sauce and added a diced beefsteak tomato at the end, simply delicious (and to boot good for you
    Great! This was a very quick & tasty way to fix Greens. I combined this method & Jade Geisha method. Mmm Mmm Good!
     
    Great. i just added a touch of good Balsamic Vinegar.
    This was so tasty following the directions but perfection once I added a little crushed red pepper.
    OMG!!! They were excellent. I will never cook collards the "old fashioned way" again; no more hour long cooking of collard greens. I added a little chicken broth for flavor and crushed red pepper. Wonderful. Thank you so much!!
    I tried this recipe tonight and was nicely surprised. I grew up eating collard greens boiled w/ham hocks. Never liked them like that. I'll always eat them THIS WAY. I reduced the amount of olive oil to half and used the other half of amount in butter. I seasoned w/AROMAT and cracked pepper. My family actually wanted more. Thanks for posting this brillant recipe.
    for all its simplicity, this recipe for collard greens produced the yummiest results! my boyfriend had flat-out refused to eat any collard greens--but when i made these he scarfed down his portion and more. i ended up letting the onions cook longer and then added garlic in about 7 min into it. that way, caramelized onions and no scorched garlic.
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