Collard Greens Recipe

Name: Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb collard greens; ¼ cup olive oil; 1 red bell pepper, cut in 2-inch strips, 1/4-inch wide; 12 large onion, slivered; 1 teaspoon kosher salt; 1 teaspoon black pepper; 4 large garlic cloves, minced; 2 tablespoons red wine vinegar; Tabasco sauce, to taste; 2 teaspoons honey

Servings: persons

1 lb collard greens
¼ cup olive oil
1 red bell pepper, cut in 2-inch strips, 1/4-inch wide
12 large onion, slivered
1 teaspoon kosher salt
1 teaspoon black pepper
4 large garlic cloves, minced
2 tablespoons red wine vinegar
Tabasco sauce, to taste
2 teaspoons honey

1
Slice off the stems from the collards right below the leaf, and discard the stems.
2
Fill the sind with cold water and give the leaves a good soaking and washing to get rid or all the grit clinging to the folds of the leaves.
3
Drop the greens into a couple of inches of boiling salted water.
4
Boil for 5 minutes.
5
Drain and rinse in cold water.
6
Drain again and chop coarsely.
7
Pour the olive oil into a large skillet.
8
Toss in the peppers and onions, seasoning them with a sprinkling of salt and pepper.
9
Once they're soft, toss in the garlic and cook 1 minute more.
10
Dump in the greens and give them a stir.
11
Add 1 tsp salt, 1 tsp pepper, the vinegar, tabasco, and honey.
12
Stir one more time and serve up a mess of healthy greens.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb collard greens, ¼ cup olive oil, 1 red bell pepper, cut in 2-inch strips, 1/4-inch wide, 12 large onion, slivered, and more.

Yes, Collard Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Collard Greens

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