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Sautéed Collard Greens With Red Onions & Garlic

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Sautéed Collard Greens With Red Onions & Garlic

Dr. Wendy Dearborne
A delicious way to prepare collard greens in minutes. This recipe doesn't require boiling or simmering for an extended period of time. Cut greens into thin ribbons and sauté with your favorite aromatics for a few minutes…you're done!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Side Dish, small plate
Cuisine American fusion, Asian fusion, British fusion, mediterranean fusion
Servings 4 people
Calories 98 kcal

Equipment

  • Wok or large frying pan

Ingredients
  

  • 1-2 bunches collard greens washed, dried and prepped approximately 6-8oz also called spring greens
  • 1/4 medium red bell pepper sliced
  • 1/4 medium yellow bell pepper sliced
  • 1/4 medium orange bell pepper sliced
  • 1/2 large red onion sliced
  • 3 large garlic cloves chopped
  • 12 cherry tomatoes
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1-2 tsp chili oil optional
  • 1 tbsp vegetarian oyster sauce or vegetarian stir fry sauce
  • 1-2 tbsp cooking oil avocado

Instructions
 

Prepping The Greens

  • Wash and individually dry each of the collard green leaves. Remove the hard stem that runs through the middle of leaf. You can do this by cutting it out. Or by folding the leaf in half and tearing the hard stem out.
  • Stack the washed and dried leaves on top of each other and roll into a cigar shape. With a sharp knife, cut into thin strips or ribbons. Set aside.
  • Place the wok or large pan over medium high heat and add the cooking oil. When the oil starts to shimmer, add the red onions and sprinkle with 1/2 of the salt. Sauté, stirring continuously for 2 minutes.
  • Continue cooking on medium high heat. Add the garlic and cook until fragrant. Add a splash of oil if the wok or large pan is to dry. Add the julienned collard greens, the rest of the salt and the black pepper. Stir well, making sure that all the collard greens are coated with the garlic and onion oil. Sauté for 1 minute, or until the greens turn darker in color and begin to wilt slightly. The greens should be al dente and still retain a little bite or crispness to them. DO NOT OVER COOK THEM
  • Add red chili oil, along with bell peppers and tomatoes. Stir well and sauté for another minute.
    Homemade Chili Oil
  • Turn the heat off and drizzle with oyster sauce. Toss well to incorporate and serve.

Notes

Typically greens are boiled with some kind of smoked meat to infuse with flavor.  But in this recipe the collard greens are sautéed on high heat with a couple of aromatics and dressed with a stir fry sauce. 
 
Important
Success for creating this dish is making sure the collard greens are dry and julienned or cut into thin ribbons.  For this recipe, wet greens won’t work and neither will thick cut greens.  And your pan or wok needs to remain hot throughout the entire cooking process.  A low and slow cooking process won’t work for this dish.
 
Prepping The Greens
In addition to making sure the greens are dried thoroughly and cut into thin ribbons, it’s important that you remove the hard stems.  The leaves and the stems will not cook at the same time.  The stems are very fibrous and takes a longer cooking time to soften.  Which is typically, why greens are boiled and simmered for and extended period of time. 
 

Purchasing Your Collard Greens
When you purchase your collard greens look for leaves that are firm, unblemished and a vibrant green.  Leaves that are wilted, yellowish and have multiple bug bites are no good. 
 
How Much To Purchase
This is a tricky question.  One bunch can usually feed 4 people as a side dish.  But sometime the bunches are really small and the leave are really small.  You’ll need approximately 6-8oz of prepared collard greens.

Nutrition

Serving: 4ServingsCalories: 98kcalCarbohydrates: 11gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 437mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 5502IUVitamin C: 80mgCalcium: 239mgIron: 1mg
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