Sautéed Collard Greens Recipe
This Sautéed Collard Greens recipe features tender collard greens cooked with aromatic butter, onion, garlic, fresh thyme, and a touch of tomato. Perfect as a nutritious and flavorful side dish, the greens are sautéed until tender yet still slightly crisp, delivering a delicious, comforting taste with a buttery and herbaceous finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Vegetables
- 3 bunches Collard Greens (washed, destemmed, and cut into thin strips)
- 1/2 medium Yellow Onion (diced)
- 3 cloves Garlic (minced)
- 1 small Tomato (diced)
- 3 sprigs Fresh Thyme
Other
- 4 tbsp Butter
- Salt (to taste)
- Black Pepper (to taste)
Instructions
- Prepare the greens: Thoroughly wash collard greens under cool running water to remove any dirt. Remove the tough center stems by folding each leaf in half and stripping or cutting away the stem. Stack several leaves, roll them tightly, and slice crosswise into thin strips about ¼ inch wide. Set aside.
- Sauté the onions: Heat a large skillet over medium heat, then add the butter and allow it to melt until it becomes foamy. Add the diced onion along with a pinch of salt and sauté, stirring occasionally, until the onion is soft and translucent.
- Add garlic, tomato, and thyme: Stir in the minced garlic, diced tomato, and sprigs of fresh thyme. Cook for about 2 minutes, allowing the tomato to soften and release its juices, infusing the pan with flavor.
- Cook the collard greens: Add the collard greens in handfuls to the skillet, tossing with tongs as each batch wilts down to make room for more. Once all the greens are added, season with salt and black pepper, and stir to combine everything evenly.
- Finish cooking: Reduce heat to medium-low and continue tossing the greens until they are tender but still retain a slight bite. If the pan looks dry during cooking, add 1-2 tablespoons of water to help steam the greens and prevent burning. Serve warm and enjoy!
Notes
- Using fresh thyme adds a lovely herbaceous note but can be omitted or substituted with dried thyme if fresh is unavailable.
- For a vegan version, substitute butter with olive oil or a plant-based margarine.
- Adding a splash of apple cider vinegar or lemon juice at the end brightens the flavors.
- To reduce sodium, adjust the amount of salt to taste or use a salt substitute.
- Collard greens are nutrient-rich; cooking them minimally preserves their vitamins and minerals.
Find it online: https://bitezly.com/sauteed-collard-greens-recipe/