• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Foodie Eats

  • Home
  • Recipes
    • Air Fryer Recipes
    • Dessert
    • Drinks
    • Entrée
    • Gluten-Free
    • Instant Pot
    • Sides
    • Soups
    • Starters
    • Slow Cooker
    • Vegan
    • Whole30
  • How To
  • About
    • About
    • Our Story
    • Disclosure
    • Contact
    • Privacy Ploicy
  • Subscribe
  • Instant Pot Recipes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Air Fryer
  • Dessert
  • Drinks
  • Entrée
  • Gluten-Free
  • Instant Pot
  • Low Carb
  • Sides
  • Slow Cooker
  • Soups
  • Vegan
  • Whole30
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Sautéed Collard Greens Recipe

    Published April 20, 2018. Last modified January 21, 2020 By Gary White

    2.5K shares
    • Share
    • Yummly
    Jump to Recipe Print Recipe
    Sautéed Collard Greens | The Foodie Eats

    Hear me now, believe me later... You don't need bacon (or chicken stock for that matter) to make perfectly tender and flavorful (also vegan) sautéed collard greens in just about 30 minutes!

    Sautéed Collard Greens | The Foodie Eats

    I grew up eating collard greens on a regular basis. I mean, they are pretty much the quintessential southern food. And we ALWAYS cooked them in some sort of pork fat - ham hocks, smoked neck bones, or even pig tails. It wasn't until my adulthood I that realized the beauty and deliciousness of sautéed collard greens!

    Hear me now, believe me later... You don't even need bacon (or chicken stock for that matter) to make delicious sautéed collard greens. After eating vegan for a season, I discovered that you can have perfectly tender and flavorful greens in just about 30 minutes! And enjoy them without any animal fat. Trust me!

    Sautéed Collard Greens | The Foodie Eats

    How to Make Sautéed Collard Greens

    Sautéed Collard Greens | The Foodie Eats

    Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

    Sautéed Collard Greens | The Foodie Eats

    Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

    Sautéed Collard Greens | The Foodie Eats

    Stack 7 or 8 leaves and roll them tightly, like you would a cigar.

    Sautéed Collard Greens | The Foodie Eats

    Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

    Sautéed Collard Greens | The Foodie Eats

    Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent.

    Sautéed Collard Greens | The Foodie Eats

    Add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.

    Sautéed Collard Greens | The Foodie Eats

    Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

    Sautéed Collard Greens | The Foodie Eats

    If all the stock evaporates, feel free to add more about ½ cup at a time. You only want enough liquid to produce steam.

    More delicious gluten-free dishes

    • Vegan Potato Salad with Lemon, Dill and Dijon
    • Vegan Cauliflower Stuffing
    • Vegan Green Bean Casserole
    • Pressure Cooker Coconut Rice with Fresh Herbs
    • Gluten-Free Fried Chicken
    • Quinoa Fried Rice

    ★ Did you make these Sautéed Collard Greens?

    Please give it a star rating below!★

    Sautéed Collard Greens | The Foodie Eats

    Sautéed Collard Greens

    Tender & flavorful greens in very little time!
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Southern
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 115kcal
    Author: Gary White

    Ingredients

    • ¼ cup olive oil
    • ½ cup yellow onions diced
    • 2 Tbsp. garlic minced
    • ¼ tsp. red pepper flakes
    • 2 Tbsp. white wine vinegar
    • 2 lbs. collard greens
    • 1 cup vegetable stock
    • 2 tsp. sea salt
    • ½ tsp. black pepper
    • 1 ½ tsp. sugar

    Instructions

    • Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.
    • Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.
    • Stack 7 or 8 leaves and roll them tightly, like you would a cigar. Then thinly slice across the rolled greens. At this point, we usually wash them one last time.
    • Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent. Then add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.
    • Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.
    • Serve and enjoy!

    Notes

    If all of your greens won't fit in your pan at first, cooke them for a few minutes then add the rest (in batches if necessary). The greens will cook down in size pretty quickly.

    Nutrition

    Calories: 115kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 270mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5800IU | Vitamin C: 41.9mg | Calcium: 272mg | Iron: 0.7mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE, VISIT OUR DISCLOSURE PAGE.

    More Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Easy No-Boil Mix-and-Dump Baked Gluten-Free Mac and Cheese
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham

    Reader Interactions

    Comments

    1. Rochelle

      August 15, 2022 at 10:07 pm

      5 stars
      Easy and delicious - approved by my foodie, vegan boyfriend.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

    As Featured On

    Parade logo Delish logo Romper logo MSN logo Pop Sugar logo Forkly logo Shari's Berries logo Greatist logo Bulletproof Blog logo FoodBlogs logo openfit logo Brit+Co logo Misfits Market logo life Health HQ logo Zola logo Sortathing logo Pure Wow logo Cafe Mom logo VegNews logoBrightlyWell+Good

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 The Foodie Eats

    2495 shares
    2495 shares