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.

Cheryl Slocum
Source: EatingWell Magazine, November/December 2018


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

67.8 calories; protein 2.7g 5% DV; carbohydrates 7.5g 2% DV; exchange other carbs 0.5; dietary fiber 3.5g 14% DV; sugars 2.7g; fat 3.8g 6% DV; saturated fat 1.3g 7% DV; cholesterol 3.1mg 1% DV; vitamin a iu 4357IU 87% DV; vitamin c 31.5mg 52% DV; folate 111.7mcg 28% DV; calcium 204.5mg 20% DV; iron 0.4mg 3% DV; magnesium 24.2mg 9% DV; potassium 194.4mg 5% DV; sodium 214.4mg 9% DV; added sugar 2g.