In a departure from typical Southern-style all-day stewed greens, these collards are sautéed first with a small amount of fat and then steamed, meaning tender-crisp healthy greens on the table in under a half hour. Source: EatingWell Magazine, November/December 2018

Cheryl Slocum


Ingredient Checklist


Instructions Checklist
  • Wash collard greens. Stack 5 or 6 leaves at a time and roll tightly from the long side to create a long, cigarlike cylinder. Slice crosswise into 1/4-inch-thick ribbons.

  • Heat 2 teaspoons bacon fat (or oil) in a large cast-iron skillet over medium-high heat. Add half the collards and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, about 2 minutes. Transfer to a plate and repeat with the remaining 2 teaspoons bacon fat (or oil), collards and 1/4 teaspoon salt.

  • Return the first batch of collards to the pan. Add water, garlic, brown sugar, crushed red pepper and nutmeg. Cook, stirring, until the collards are very tender, about 2 minutes. Remove from heat and stir in lemon juice.

Nutrition Facts

68 calories; 3.8 g total fat; 1.3 g saturated fat; 3 mg cholesterol; 214 mg sodium. 194 mg potassium; 7.5 g carbohydrates; 3.5 g fiber; 3 g sugar; 2.7 g protein; 4357 IU vitamin a iu; 31 mg vitamin c; 112 mcg folate; 204 mg calcium; 24 mg magnesium; 2 g added sugar;