Sauteed Collard Greens

Feel free to substitute turnip greens. This recipe has been posted to accompany my Honey Glazed Plantains and Jerk Rib Eye...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Cook according to your taste! Show more

Ready In: 20 mins

Serves: 2


  • 24  ounces  fresh  collard greens, coarsely chopped (feel free to substitute turnip greens)
  • 2  tablespoons butter
  • 12 cup onion, finely diced
  •  crushed red pepper flakes, season to your taste
  • 12 cup  chicken stock, homemade is best
  •  kosher salt
  •  black pepper, freshly cracked


  1. Wash greens thoroughly, making sure all dirt and grit have been removed.
  2. In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
  3. In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
  4. Once onions are tender, add collard greens and chicken stock to the pan.
  5. Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
Show more

Did you Make This?

Tell us how it came out or how you tweaked it, add your photos, or get help.

Show Off

Dinner Daily Newsletter

Ever know exactly what to make after a hard day’s work? Us either. Take the guesswork out of dinner with these sure-fire meals, delivered right to your inbox.