Recipes // Side Dishes // Sautéed Collard Greens

Sautéed Collard Greens


By Chef Matt Moore

Collards and other greens are usually an afternoon labor of love – slow cooked with ham hocks or bacon for hours until deliciously tender. A bit of technique will allow you to put these delicious and healthy greens on the table in under 15 minutes. By removing the tough stems and shredding the leaves very thinly, you can get the same tender result in no time flat.


  • 1 ½ Tbsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 6 cups lightly packed collard greens, washed with stems removed and finely shredded
  • ½ tsp. kosher salt
  • ¼ tsp. fresh cracked pepper
  • 1 lemon, juiced


  1. Preheat a large skillet over medium heat on the stovetop; add oil.
  2. Add garlic and cook until just fragrant, about 30 seconds. Add greens, working in batches as necessary, season with salt and pepper, and sauté until the greens are reduced and tender, about 10 minutes in total.
  3. Remove greens from heat, and toss with fresh squeezed lemon juice. Serve.
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