Sautéed Collard Greens Recipe

Sautéed Collard Greens Recipe

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

 

The Process

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 1/2 cup at a time. You only want enough liquid to produce steam.

 

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Sautéed Collard Greens | The Foodie Eats

 

More delicious vegan side dishes:

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Sautéed Collard Greens | The Foodie Eats

Sautéed Collard Greens

Tender & flavorful greens in very little time!
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: The Foodie Eats

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup yellow onions diced
  • 2 Tbsp. garlic minced
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. white wine vinegar
  • 2 lbs. collard greens
  • 1 cup vegetable stock
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 1/2 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

 

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