Sautéed collard greens with garlic and olive oil Recipe

American · Side dish · 20 min total

A quick and flavorful Southern-style side dish where tender collard greens are sautéed with garlic in olive oil until wilted and slightly crispy.

Ingredients

• 1 bunch collard greens (about 1 lb)
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar (optional)

Instructions

1. Rinse collard greens thoroughly. Remove the tough stems and central ribs, then stack leaves and slice into 1-inch wide ribbons.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds.
3. Add collard greens in batches, tossing with tongs to coat in oil. Cook until wilted, about 3-4 minutes.
4. Season with salt and pepper. If desired, add apple cider vinegar and toss. Cook for another 2 minutes until greens are tender but still bright green.
5. Transfer to a serving dish and serve warm.

Tips

• For a milder flavor, remove the red pepper flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, sauté briefly in a hot pan with a splash of water or olive oil.

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