Easy Collard Greens

Name: Easy Collard Greens
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 5 serving
Ingredients: 2 heads collard greens; 1 onion; 3 tablespoons olive oil; 9 cloves garlic; ½ teaspoon kosher salt; 1 tablespoon rice vinegar or white vinegar; ½ teaspoon sugar; Red pepper flakes or ground black pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
13 mins
Servings
5
Calories
94 kcal
Course
Lunch
Cuisine
American

Easy Collard Greens

Deacon Moody

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Looking for a flavorful and healthy side dish to accompany your next meal? Look no further than this authentic Brazilian Collard Greens recipe! This dish is easy to make and packed with flavor with just a few simple ingredients, including fresh collard greens, onion, garlic, and olive oil.

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Ingredients

Servings

2 heads collard greens (about 1 pound each), thought steams and ribs removed.
1 onion , sliced
3 tablespoons olive oil
9 cloves garlic , thinly sliced
½ teaspoon kosher salt , to taste
1 tablespoon rice vinegar or white vinegar
½ teaspoon sugar
Red pepper flakes or ground black pepper to taste

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Instructions

Remove the center ribs from the collard greens, then rinse and drain the leaves. Dry entirely and stack 6 to 8 leaves on top of one another and roll them up in a tight cylinder so the stem runs along the length of the roll. Hold it tightly and shave it crosswise into skinny ribbons.
In a large skillet over high heat, heat the oil until shimmering, add onion, salt, sugar, and pepper; cook, stirring until transparent, about 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the collards, and vinegar and cook, tossing thoroughly with tongs until they’re all dark green, tender with a bit of crunch, about 5 minutes when done, taste and adjust the Brazilian Collard Greens with seasoning.

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Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Transfer them to an airtight container and store them in the refrigerator for up to 4 days.
To store: Transfer them to an airtight container and store them in the refrigerator for up to 4 days.
To reheat: Transfer them to a microwave-safe dish and microwave on high for 1-2 minutes, stirring halfway through, or reheat them on the stovetop in a pan over medium heat, stirring frequently. Alternatively, you can freeze the Brazilian Collard Greens for up to 3 months by storing them in a freezer-safe container or plastic bag.
To reheat: Transfer them to a microwave-safe dish and microwave on high for 1-2 minutes, stirring halfway through, or reheat them on the stovetop in a pan over medium heat, stirring frequently. Alternatively, you can freeze the Brazilian Collard Greens for up to 3 months by storing them in a freezer-safe container or plastic bag.
To thaw and reheat from frozen, remove them from the freezer and transfer them to the refrigerator to thaw overnight. Remember that Brazilian Collard Greens are best when freshly cooked, so eating them within a few days of preparation is recommended for optimal flavor and texture.
To thaw and reheat from frozen, remove them from the freezer and transfer them to the refrigerator to thaw overnight. Remember that Brazilian Collard Greens are best when freshly cooked, so eating them within a few days of preparation is recommended for optimal flavor and texture.
Make-Ahead
Make-Ahead
Brazilian Collard Greens can be made and stored in the refrigerator or freezer until needed. To make them ahead, cook the collard greens according to the recipe instructions and allow them to cool down to room temperature. Transfer them to an airtight container and store them in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Brazilian Collard Greens can be made and stored in the refrigerator or freezer until needed. To make them ahead, cook the collard greens according to the recipe instructions and allow them to cool down to room temperature. Transfer them to an airtight container and store them in the refrigerator for up to 4 days or in the freezer for up to 3 months.
It's best to freeze them in individual portions so you can thaw and reheat only what you need. To reheat the collard greens, you can use a microwave or stovetop. However, remember that freezing and reheating can affect the texture and flavor of the collard greens, so they may be better than freshly cooked ones. Therefore, it's recommended to make them ahead of time only if necessary and to eat them within a few days of preparation for optimal flavor and texture.
It's best to freeze them in individual portions so you can thaw and reheat only what you need. To reheat the collard greens, you can use a microwave or stovetop. However, remember that freezing and reheating can affect the texture and flavor of the collard greens, so they may be better than freshly cooked ones. Therefore, it's recommended to make them ahead of time only if necessary and to eat them within a few days of preparation for optimal flavor and texture.
How to Freeze
How to Freeze
To freeze Brazilian Collard Greens, cook them according to the recipe instructions and allow them to cool down to room temperature. Then, transfer them to a freezer-safe container or plastic bag and remove any excess air to prevent freezer burn. Be sure to label the container or bag with the date and contents.
To freeze Brazilian Collard Greens, cook them according to the recipe instructions and allow them to cool down to room temperature. Then, transfer them to a freezer-safe container or plastic bag and remove any excess air to prevent freezer burn. Be sure to label the container or bag with the date and contents.
Store in the freezer for up to 3 months. To use, transfer the collard greens from the freezer to the refrigerator to thaw overnight. When ready to reheat, use a microwave or stovetop. Remember that freezing and reheating can affect the texture and flavor of the collard greens, so they may be better than freshly cooked ones. Therefore, it's recommended to freeze them only if necessary and to eat them within 3 months for optimal flavor and texture.
Store in the freezer for up to 3 months. To use, transfer the collard greens from the freezer to the refrigerator to thaw overnight. When ready to reheat, use a microwave or stovetop. Remember that freezing and reheating can affect the texture and flavor of the collard greens, so they may be better than freshly cooked ones. Therefore, it's recommended to freeze them only if necessary and to eat them within 3 months for optimal flavor and texture.