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June 8 - 14

Collard Greens

Collard greens are one of the most popular vegetables in the “soul food” tradition, with a long history in African-American and African culture. It’s always a crowd favorite but can be a little intimidating when it comes to preparing them. Traditionally, collards are cooked for hours and are seasoned with hamhock or turkey neck. When I started cooking, I was already a vegetarian, and those two factors kept me away from cooking collards. But my recipe below provides a meat-free option that prepares the collards without cooking for hours and maintains the nutrient content of the vegetable. Collards contain plenty of fiber (make sure that toilet paper supply is plentiful :), as well as vitamins A, C, & K, iron, and folate, a chemical that may help reduce depression.

Sautéed & Steamed Collard Greens


3 Tbs extra virgin olive oil

1 medium onion, diced

2 cloves garlic, minced

2 bunches collards, de-stemmed, washed and chopped

3 Tbs liquid amino acids

1 Tbs apple cider vinegar

1 Tbs sugar (optional)

2 Tbs onion powder

2 Tbs garlic powder

dash of cayenne pepper (optional)

Sea salt and fresh cracked black pepper to taste



1.     Pour oil into a large pot on medium heat and heat until warm.

2. Add the onion. Sauté for 5 minutes. Add the garlic and cook for another minute.

3.     Place the collards and the ingredients through garlic powder into the pot, reduce the heat to medium-low, and put the lid on, allowing the liquids and water released from the greens to lightly steam in the pot. Cook until collards are tender, about 25-30 minutes. Stir every 5 minutes or so. If liquid is reducing too fast, turn down the heat and add small amounts of water if needed.

4.    Finish with sea salt and pepper.

5.    Serve as a side dish. Enjoy with a dash of cayenne pepper for an extra kick!

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