Recipe of the Month: Sautéed Collard Greens & Onions


Sautéd Collards & Onions


6 lbs. collard greens
2 tablespoons vegetable oil
2 cups minced onion
4 garlic cloves, minced
1-teaspoon salt


  1. Remove stems from collard greens. Wash leaves thoroughly; pat dry and coarsely chop to equal 20 cups.
  2. Bring 4 quarts of water to a boil in large stockpot; add half chopped greens and cook 4 minutes. Remove greens with slotted spoon to drain greens well. Repeat procedure with remaining chopped greens and discard water.
  3. Heat oil in stockpot over medium heat. Add onion and garlic, sauté 3 minutes or until tender. Add greens and salt; sauté 3 minutes or until tender.

Servings: 12, serving size: 1/2 cup

Author: Just Vegetable Recipes,

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