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Shredded and Sauteed Collard Greens

These are a perfect accompaniment to Pork Chops with Roasted Peppers.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Jonathan Lovekin

Source: Martha Stewart Living, May 2012


  • 1 large bunch collard greens, cleaned, tough center ribs and stems removed (10 to 12 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes


  1. Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.

  2. Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.

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