Sautéed Collard Greens

Ingredients (serves 4)

  • 16 oz. bag of fresh collard greens
  • ¼ tsp. salt
  • 1 medium yellow onion, diced
  • 2-3 fresh garlic cloves, minced
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. and 1 tsp. olive oil
  • ½ tsp. red pepper flakes (optional)


  1. In a large frying pan, heat 2 tbsp. olive oil over medium-high heat and then add the diced onion and salt. Stir constantly until the onions begin to turn translucent, about 2-3 minutes.
  2. Add the collard greens along with the vinegar and ¼ cup of water. Toss well, turn down heat, cover and cook until the leaves begin to wilt.
  3. Make a well in the center of the leaves and pour the remaining 1 tsp. of olive oil in the well along with the minced garlic cloves. Toss the cloves in the well, until they brown a little and then mix them in with the rest of the greens.
  4. If needed add another 1-2 tbsp. of water and cover to cook the greens to the desired level of tenderness and add red pepper flakes (if desired).
  5. Remove from heat and serve immediately.


Tip: Make this dish an entrée by adding boneless shredded chicken or slices of light kielbasa sausage.

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