A reader emailed me and asked for tips on how to use the collards that were in her CSA box since she never used them before. Collard greens are so damn good when they are prepared properly. (Now my husband came into this relationship thinking that that “prepared properly” meant ham-hocks and 6 lbs of butter. One of my great culinary achievements was changing his mind and by the way – this was the recipe that made it happen!!) His only complaint now is that I usually don’t make enough. I swear next time I buy collards I am buying like 8 or 10 pounds and just going for it!
This is a simple preparation that brings out the sweetness of the greens, tender and buttery while not adding much fat. If you aren’t Vegan, I’m recommending using real grass-fed butter – a little bit goes a really long way and the taste is amazing.
There is nothing more satisfying than watching your family devour a big pot of greens and wish there was more!
- The Collard ribs are tough and a bit bitter raw, but are surprisingly terrific sauteed. The easiest way to prepare them is over medium heat in a little bit of fat (butter or olive oil – think 2 teaspoons) with some salt and pepper. Cover and let cook 30 to 40 minutes, stirring occasionally until tender.
1 Points Plus per serving - Recipe Makes 4 Servings
5 minPrep Time
50 minCook Time
55 minTotal Time
- 2 pounds collard greens, cleaned, stems removed, sliced into thin ribbons
- 1 tablespoon grass-fed Butter or Ghee
- 4 - 5 cloves garlic, thinly sliced
- 1/2 teaspoon kosher salt
- pinch crushed red pepper flakes
- 1/2 cup water
- lemon juice (approximately 2 teaspoons or to taste)
- Thoroughly wash the leaves of the greens and pat dry. Use a knife to remove the ribs and set aside.
- Pile the leaves and slice into thin ribbons.
- Thinly slice garlic.
- Heat a large pot or soup pot over medium heat. Melt butter. Add sliced garlic and cook for 1 minute, stirring constantly.
- Toss in greens, salt, red pepper flakes and water. Stir, cover and lower light to Low. Cook 50 minutes, stirring occasionally.
- Squeeze lemon over greens and serve.