• Email
  • Pin It

Collard Greens


Contributed by:

Collard Greens


2 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Collard Greens

Sauteed collards are an easy healthy side that goes really well with Southern food, like my pulled chicken sandwiches.


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


4 Servings


  • 2 tablespoons canola oil
  • 1/2 medium onion, coarsely chopped
  • 1 bunch collard greens, rinsed, stems removed, and finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 cup Reduced Sodium Chicken Broth or Vegetable Broth
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper


Heat oil over medium heat in a 12-inch skillet. Add onions, collards, salt, broth, and Worcestershire sauce; mix well. Cook, uncovered, stirring occasionally for 15-20 minutes, or until tender.

Season to taste with additional salt and pepper as desired.

Goes with Pulled BBQ Chicken Sandwiches

Source: Quick & Kosher Meals in Minutes


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Collard Greens

  1. This is my go-to recipe for collard and turnip greens as well as kale. However, I really think an error was made on the kosher salt amount. It is way too much. I cut it back to one-half teaspoon and taste-test when the greens are finished simmering. Also 15-20 minutes time is fine for well-cooked greens for me. Using the chicken broth instead of veggie broth enriched the flavor of the pot liquor.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in