No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Collard Greens with Lemon

This side of sauteed greens takes its tangy lift from a generous squeeze of lemon.

  • Prep:
  • Total Time:
  • Servings: 4
Collard Greens with Lemon

Source: Martha Stewart Living, November 2008


  • 1 ounce (2 tablespoons) unsalted butter
  • 1 garlic clove, smashed
  • 2 small bunches collard greens (about 1 1/2 pounds), stems removed, leaves cut crosswise into 1/2-inch strips
  • 3/4 cup homemade or store-bought low-sodium chicken stock
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • Lemon wedges, for serving


  1. Heat 1 tablespoon butter and the garlic in a large pot over medium-high heat. Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 minutes. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with salt and pepper, and serve immediately with lemon wedges.

Reviews (0)

Related Topics