Where I come from, collard greens are more than just a side dish, they’re part of who we are. This sautéed collard greens recipe is my quick way to enjoy those same rich, Southern flavors without waiting hours on a pot to simmer. With homemade Creole seasoning, garlic, onions, and a little olive oil, these greens cook down tender and full of flavor, just like the ones I grew up eating at family dinners.
The greens can be served as a simple side dish alongside a variety of main courses, such as Dry Rub Chicken Wings, Baked Turkey Legs, or Slow Cooker Crockpot Pot Roast. They can also be incorporated into other recipes, such as pasta dishes, soups, or rice bowls.
Sauteed Collard Greens Ingredients
- Fresh Collard Greens
- Olive Oil
- Onions
- Garlic
- Creole Seasoning: Feel free to substitute any of your favorite spices.
- Crushed Red Pepper (optional)
How to Shop for Collard Greens
The first thing to consider is whether you plan to buy the large leafy (standard) collard greens or pre-cut options. Some grocery stores offer pre-cut or pre-washed collard greens for convenience. While these can save time in the kitchen, be sure to check the quality and freshness of the pre-cut greens before purchasing.
Sometimes these pre-washed packages include a lot of stems which often reduces the amount of actual leafy greens you get in the package. When using these, I often purchase more (in weight) than I need to ensure I have enough greens for the meal.
Here are some things to consider when shopping:
- Choose Fresh Greens: Look for collard greens that are fresh and vibrant in color, with crisp, dark green leaves. Avoid any greens that are wilted, yellowing, or have brown spots.
- Check the Stems: Examine the stems of the greens to ensure they are firm and not woody or fibrous. Tender stems indicate younger, more tender greens.
- Consider Organic Options: If possible, opt for organic greens to reduce exposure to pesticides and other chemicals.
- Select the Right Quantity: Depending on how many people you plan to serve and how you intend to use them, choose the appropriate quantity of greens. One bunch of collard greens typically serves 2-4 people, depending on the size of the bunch and how they are prepared.
- Check for Pests: Inspect the leaves of the greens for any signs of pests, such as holes or chewed edges. While a few minor imperfections are normal, avoid greens that are heavily damaged by pests.
How to Wash Greens
Washing the greens is an essential step to remove any dirt, debris, or pesticide residues that may be present on the leaves. Here's how to wash them effectively:
- Fill a Sink or Large Bowl with Cold Water: Start by filling a clean sink or a large bowl with cold water. You'll need enough water to fully submerge the greens.
- Separate the Leaves: Remove the greens from their bunch and separate the leaves from the stems. Discard any damaged or yellowing leaves.
- Submerge the Leaves in Water: Submerge the collard green leaves in the cold water bath, allowing them to soak for a few minutes. Swirl them around gently with your hands to help loosen any dirt or debris.
- Inspect the Leaves: After soaking, lift the greens out of the water and inspect them for any remaining dirt or grit. If you notice any, repeat the soaking process with fresh water until the leaves are clean.
- Rinse Under Running Water: After soaking, rinse each leaf individually under cold running water. Hold the leaves under the faucet and rub them gently with your fingers to remove any remaining dirt or debris.
- Pat Dry or Use a Salad Spinner: Once the greens are clean, you can either pat them dry with clean kitchen towels or use a salad spinner to remove excess moisture. If using a salad spinner, spin the leaves in batches until they are dry.
- Trim and Chop as Desired: After washing and drying, chop the leaves into small strips.
Use the clean, washed greens immediately or store them properly in a clean, airtight container or produce bag in the refrigerator for later use. They will last properly covered and sealed for a few days.
Spices and Flavor
I like to use my Homemade Collard Greens Seasoning which is very similar to Creole Seasoning. Feel free to use store-bought Creole Seasoning if you wish. This will give the greens some authentic Southern flavor.
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How to Make Sautéed Collard Greens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Greens: Rinse the collard greens thoroughly under cold water to remove any grit. Trim the thick stems and chop the leaves into bite-sized pieces.
- Sauté the Aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the sliced onion and cook for 2–3 minutes until it starts to soften. Stir in the garlic and cook for another 30 seconds until fragrant.
- Cook the Greens: Add the chopped collard greens to the skillet. They’ll look like a lot at first, but they’ll wilt down as they cook. Toss them in the oil, onion, and garlic until coated.
- Season Well: Sprinkle on Creole seasoning (or your spice blend of choice). Add crushed red pepper flakes if you like a little heat. Stir everything together.
- Sauté Until Tender: Cook the greens, stirring occasionally, until they’re tender but still have a little bite. If needed, add a splash of water or broth to help them soften.
- Serve: Taste and adjust seasoning if needed. Serve warm as a side dish with your favorite Southern meal, try my Fried Chicken Recipe.
Frequently Asked Questions and Recipe Pro Tips
It's best to use a large, heavy-bottomed skillet or frying pan. Here are a few options to consider:
Cast Iron Skillet: Cast iron retains heat well and distributes it evenly, helping to cook the greens evenly and develop a nice sear. Plus, cooking in cast iron can add a subtle depth of flavor to the dish.
Stainless Steel Skillet: It heats evenly and allows for precise temperature control, making it ideal for cooking greens quickly and evenly.
Non-Stick Skillet: A non-stick skillet is convenient as it requires less oil and makes cleanup easier. However, be mindful not to use high heat with non-stick pans, as excessive heat can damage the non-stick coating.
You can slice the bacon into chunks (a few slices works well) and add it to the pan when you saute.
I find that adding Creole seasoning gives the collards amazing flavor. If they are still bitter to you, I recommend adding bacon and reading the notes above. Some people also add sugar or sweetener and/or vinegar to their greens to reduce bitterness.
You can store the dish tightly covered and sealed in the fridge for 3-4 days.
You can reheat the dish on the stove or in the oven (at 350 degrees) until warm. You can also use the microwave on high power in 1-minute increments, stirring between each interval, until the greens and peas are heated through.
You can use freezer bags or a tightly sealed container. Collard greens are best used within 3 months for peak flavor.
Sautéed Collard Greens
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Equipment
Ingredients
- 1-2 pounds fresh collard greens
- 1 teaspoon olive oil
- ½ cup chopped white onions
- 2 garlic cloves Minced.
- 1-2 teaspoons Creole Seasoning Adjust to taste.
- crushed red pepper Optional; season to taste.
Instructions
- Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a pan (I use a 10 inch cast iron skillet) on medium heat with the olive oil.
- Add in the onions and garlic and cook for 2-3 minutes until the onions and garlic are fragrant.
- Layer in the collard greens and allow them to wilt. Sprinkle the spices throughout.
- Stir and cook until the collards are tender, about 10-15 minutes. Taste repeatedly and adjust the spices as necessary.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Pair With These Recipes
Southern Soul Food Cornbread
Southern Soul Food Baked Mac and Cheese
Southern Soul Food Mustard Greens
Baked Turkey Wings
Smothered Turkey Wings
Southern Candied Sweet Potatoes
Southern Cooked Cabbage
Ham Hocks and Beans
Cajun Seafood Gumbo with Shrimp and Crab
More Greens Recipes
Southern Soul Food Collard Greens with Smoked Turkey
Mixed Greens
Black Eyed Peas and Collard Greens
Southern Turnip Greens
Slow Cooker Crockpot Collard Greens
Southern Soul Food Mustard Greens
Shanna says
Good for quick weeknights, love this dish always.
staysnatched says
Yes! Exactly.