Posts tagged Collards
Sautéed Greens with Olives

Serves: 6

Time: 20 minutes


  • 4 cloves garlic, thinly sliced

  • ¼ tsp crushed red pepper flakes, plus more

  • 10 cups torn mixed greens (such as kale, collards, cabbage, turnip greens, lettuce)

  • Kosher salt and freshly ground black pepper

  • ¼ cup black olives, pitted, halved

  • 2 Tbsp. (or more) fresh lemon juice


  1. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.

  2. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.

  3. Add greens a handful at a time, tossing until wilted between additions.

  4. Season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.

  5. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.


Based off a recipe from

Raw Collard and Kale Salad

Serves: 2

Time ~15 minutes


1 bunch Mix collards and kale, washed

¼ cup olive oil

¼ tsp sea salt

¼ cup apple cider vinegar

6-8 chopped sun-dried tomatoes

1/3 cup onion, chopped

1-3 cloves raw garlic, mince

1 tsp red pepper flakes

½ tsp black pepper


  1. De-stem and chop the greens and place in a large bowl

  2. Pour olive oil on greens and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated.

  3. Whisk together apple cider vinegar, sun-dried tomatoes, onions, garlic, red pepper flakes and ground pepper

  4. Pour apple cider vinegar dressing over the greens.

  5. Let marinate in the fridge for at least 3-4 hours (*** this is not necessary***)


Based off a recipe from

Pasta with Collards and Onions

Serves: 4

Time: 35 minutes


1 bu collard greens, stemmed and washed

2 Tbl extra virgin olive oil

1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain

Salt to tatse

¼ tsp red pepper flakes

2 cloves garlic, minced

Freshly ground pepper

8 to 12 ounces pasta, any shape

½ cup cooking water from the pasta

1 to 2 ounces Parmesan (to taste)


  1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.

  2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes, and the garlic. Cook stirring until the garlic is fragrant, about 1 minute, and add the collard greens. Salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add ½ cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.

  3. Meanwhile cook the pasta. Before draining the pasta, ladle ½ cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

Based off a recipe from cooking.

Frittata with Greens

Serves: 4-6

Time: 30 minutes


1 pound greens, chopped


2 Tbl extra virgin olive oil

2 cloves garlic, minced

Freshly ground pepper

8 eggs

2 Tbl milk

****Add ingredients to your liking! Bacon, feta/goat cheese, hot peppers, etc


  1. Heat oil in pan over medium heat and add garlic. Cook for 30 sec. stirring and add greens. Cook 1 more minute until coated with oil. Season with salt and pepper to taste and remove

  2. Beat eggs in a bowl, add ½ tsp salt, pepper to taste, milk, and cooked greens.

  3. Heat pan over medium high heat and add remaining olive oil. Wait until hot. Pour egg mixture into bowl. Turn the heat down to low and cover the pan. Cook 8-10 minutes, shaking the pan every once in a while, until the frittata is just about set.

  4. If the frittata is not quite set on the top, place under the broiler for 1 minute or until just beginning to color on the top. Do not allow the eggs to brown too much.

  5. Remove from heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter or cut in wedges in the pan and serve.

Based off a recipe from cooking.

Homemade (Mustard) Pesto Vinaigrette

Servings: 6

Time: 5 minutes


2 cups tightly packed fresh greens (mustard greens, arugula, kale, mizuna, collards, basil, cilantro, parsley, etc)

2 cloves garlic, minced

1/2 cup olive oil

2 Tablespoons red wine vinegar

1 Tablespoon dijon mustard

1 teaspoon salt


  1. Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth.

  2. Taste and adjust salt and pepper as needed. Use immediately or refrigerate the vinaigrette for up to 5 days


Based off a recipe from

Vegetable Fried Rice with Fried Garlic

Serves: 4

Time: 30 minutes


  • For the Fried Garlic:

  • 1 whole head of garlic, peeled, diced

  • Kosher salt

  • 1/4 cup vegetable oil

  • For the Fried Rice:

  • 3 cups day-old cooked jasmine or short grain rice

  • 4-5 cups chopped vegetables (bok choi, sweet potato greens, kale, swiss chard, collards, okra, eggplant)

  • 1 Thai bird's eye chili, finely minced

  • 1/4 teaspoon ground white pepper

  • 1 teaspoon soy sauce

  • Scrambled egg (optional)


  1. For the Fried Garlic: Dice or mince entire head of garlic Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl

  2. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately remove. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic for garnish.

  3. For the Fried Rice: Using leftover oil from fried garlic (add 1 tablespoon oil, if it needs more) in wok over high heat add vegetables beginning with those that need the most time to cook and adding in greens later in the cooking process, season with salt, and stir-fry until the vegetables are cooked and greesn are bright green and barely wilted, about 1-3 minutes. Transfer to a bowl and set aside.

  4. Heat 1 more tablespoon oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

  5. Season rice with salt and white pepper, then add soy sauce. Return cooked vegetables to rice and toss to combine. Add scrambled eggs here if so desired. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Based off a recipe from