Tangy Quick Collards

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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3 large bunches collard greens

1 lime 

3 tablespoons olive oil 

1 tablespoon fresh ginger, minced or grated 

1 garlic clove, minced or grated 

2 teaspoons whole grain mustard 

1 teaspoon chopped jalapeno 

Kosher salt 

2 tablespoons distilled white vinegar 


  1. Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
  2. Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
  3. Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.