Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.



Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.

  • Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

Reviews (2)

112 Ratings
  • 5 star values: 18
  • 4 star values: 43
  • 3 star values: 37
  • 2 star values: 11
  • 1 star values: 3
Rating: 5 stars
I used chicken broth instead of water and I added a bit of curry powder. It was delicious!
Rating: 5 stars
It was perfect! The greens were quite tasty. The only change I made was to double the garlic cloves.