Vegan recipes for an active, healthy life.

How to Cook Collard Greens

How to Cook Collard Greens

How to Cook Collard Greens

I love collard greens. I know, crazy right?! Well, a few years ago I would have thought that was crazy too. But now that I know exactly how to cook them, I love them!

Here are my tips and tricks!

Tips and Tricks

I try to buy the bags that are in the fresh greens produce section at any grocery store. However, sometimes getting the frozen bags is just more convenient and economical. Either way works.

If I am using the fresh bag from the grocery store, then I will grab two huge handfuls of the collard greens and place them in a skillet (aka frying pan). This ends up being just about 1/2 of the bag. I’ve also been known to simply cook the entire bag at once and then store it in the fridge. It will keep for a good 4 days that way.

Once I have placed 2 huge handfuls of collard greens in a skillet, I then add about 1/2 cup of vegetable stock and about 2 tsp of garlic granules and 2 tsp of onion powder. Turn the burner to medium, let it get hot, then start timing about 4 minutes. After 4 minutes add about 2 Tbsp of lemon and a dash of cayenne. Stir well. Then turn off the burner and let the skillet sit on the warm burner as it cools off.

If you use the entire bag, simply double all the seasonings.

And that’s it!

If you need to, you can add a bit more salt, but the vegetable stock should provide you with a bit of salt.

How to Cook Collard Greens

Course Side Dish
Cuisine vegan
Cook Time 6 minutes
Total Time 6 minutes
Servings 2 servings
Author kacyhulme

Ingredients

  • 2 Handfuls Collard Greens (heaping handfuls)
  • 2 tsp garlic granules
  • 2 tsp onion powder
  • 2 Tbsp lemon juice
  • 1/2 cup Vegetable Stock

Instructions

  1. Place a skillet on the stovetop and turn heat to medium.

  2. Put two heaping handfuls of collard greens in the skillet.

  3. Add the vegetable stock, the garlic granules and the onion powder.

  4. Cook for 4-5 minutes on medium heat.

  5. Then add the 2 Tbsp of lemon juice and the dash of cayenne.

  6. Turn burner off, but leave skillet on the warm burner as it cools down.

  7. Then eat!

 

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