Friday, May 3, 2013


Michelle, here!

Collard Greens are a(nother) first for me. I love garlic so when I saw the clear instructions for this easy recipe, I just had to try it. You can mix in similar greens like kale, as I did, or stick to collards.

All you need are:

  1. Collard Greens
  2. Whole Garlic
  3. Salt 
  4. A pot of boiling water 
  5. Strainer
  6. A saute pan
  7. Olive Oil
The original post has measurements, but I eyeballed every thing because I wasn't sure exactly how much greens I had and I love garlic more than most rational human beings.

The process:
  • First, prepare the greens by washing them and cutting out the stems. Removing the stems helps achieve an even consistency once they are cooked.
  • Second, salt the water in the pot and bring the pot to boiling. Dump in your greens for 5-10 minutes. Leaf vegetables are fairly delicate and you're about to cook them again, so it's difficult to under cook them. They also shrink down as they cook, so feel free to shove more in the pot than appears reasonable.
  • While they are boiling, slice your garlic thinly and heat up your olive oil in your saute pan. I used a whole bulb of garlic for about 3 bunches of greens. YUM.
  • Strain your greens.
    See? They already look cooked, but I want that garlic flavor in there!
  • Add the garlic to the hot saute pan, then a minute later, add the greens. Add a bit more salt if you like. Saute for a few more minutes, or until you can no longer resist the smell of garlic. :)
    OM NOM N-- Wait. The greens. Still need the greens.

This makes a great side and it is hard to mess up! Happy cooking. :)


  1. Oh thanks! I've never attempted collards or kale, but I do sautee spinach with garlic and olive oil all. the. time. Are these greens "tougher" is that why the added step of pre-boiling? I look forward to trying this! :)

    1. If you cut the stems out, definitely not. I think the extra cooking is to remove bitterness

    2. I'm all about removing bitterness! Thanks for the tips. Will try this soon.