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This sautéed collard greens recipe is made with hearty collard greens sautéed down with butter, onion, tomato, and fresh thyme until tender with just the right amount of bite. Ready in just 35 minutes, it’s an easy side dish that vegan/vegetarian friendly and pairs perfectly with just about anything!
Want to try another delicious greens dish? Try my Jamaican Callaloo next!
Sautéed Collard Greens
If you grew up thinking collard greens had to simmer all day, I’m here to change your mind. This version is quick, simple, and still gives you that rich, comforting flavour just without the wait.
Tender collard greens are sautéed with butter, onion, tomato, and fresh thyme for a simple, well-seasoned side dish that comes together in just 35 minutes. This is the kind of side dish you make on a weeknight when you want something healthy, something satisfying, and something that actually tastes like it took more effort than it did!
Why You’ll Love This Recipe
Collard greens are known for being hearty and traditionally slow-cooked, but when you slice them thin and sauté them properly, they turn tender with just the right amount of bite.
This method keeps things simple while still building flavour with butter, onion, tomato, and fresh thyme…the garlic, is optional but totally worth it!
- Ready in about 35 minutes
- No long braising required
- Perfect balance of tender + slight bite
- Easy to pair with just about anything
What You Need
You’re working with simple ingredients here, but they come together in a way that just makes sense:
- Collard greens (thinly sliced): Make sure your collards are well washed, stems removed, and sliced into thin strips (chiffonade).
- Butter: Adds richness and helps carry the flavour throughout the dish. It also creates that smooth base for sautéing the aromatics.
- Yellow Onion: Brings a subtle sweetness as it softens. Dice it small so it melts right into the dish and doesn’t overpower the greens.
- Tomato: Adds a light freshness and a bit of acidity. As it cooks down, it releases juices that help flavour the greens without needing extra liquid.
- Fresh Thyme: Gives a gentle, earthy note that compliments the greens without being too strong. You can leave the sprigs whole and remove them at the end, or strip the leaves if you prefer.
- Garlic: It adds depth and rounds everything out. Minced or crushed both work, just add it in with the onion so it cooks gently and doesn’t burn.
- Salt and Black Pepper: Season in layers. Add a pinch with the onions, then adjust again once the greens are fully cooked to bring everything together.
Recipe Tip
Chiffonade your Greens: this cut is what keeps the cook time short and gives you tender greens with a slight bite instead of a long, slow braise.
How to Make Sautéed Collard Greens
Start by washing your collards really well, this is not the step to rush. Remove the stems, stack the leaves, roll them up, and slice into thin strips.
That thin cut is what makes the difference. It’s what keeps this from turning into a long, slow cook and gives you that quick sauté instead.
In a large skillet, melt your butter and sauté the onion with a pinch of salt until soft. Then add your garlic right in with it and let it cook until fragrant.
Next goes the tomato and thyme, let that cook down just slightly so everything starts to come together.
Then add your collards in batches. They’ll look like a lot at first, but don’t worry they cook down significantly as they soften.
Once everything is in, season with salt and pepper and continue tossing until the greens are tender but still have a little bite.
If the pan gets dry, just add a splash of water (which it shouldn’t) or your can cover with a lid to let it steam a bit.
A Few Things That Make a Difference
- The cut matters. Slicing the collards into thin strips rather than rough chopping them is what makes this a quick sauté instead of a long braise, don’t skip it!
- Don’t rush the butter and onion. Letting the onion soften fully before adding anything else builds the flavour base that carries the whole dish!
- Watch your heat. Once the greens are in, drop to medium-low, this keeps them tender, vibrant, and perfectly cooked without getting overdone!
What to Serve With Collard Greens
This is one of those sides that works with almost anything. If you’re planning on serving this alongside a full meal, here are a few ideas that pair extremely well:
- Authentic Jamaican Jerk Chicken – Smoky, flavourful jerk chicken is an unbeatable pairing with buttery sautéed collard greens which is so similar to Jamaican Callaloo.
- Jamaican Steamed Fish
- Brown Stew Salmon or Honey Jerk Salmon – Whether you go rich and savoury with brown stew or sweet and spicy with honey jerk, salmon and collard greens are a winning combo!
- Jamaican Rice and Peas – A Jamaican Sunday staple of coconut, herbs and spices infused rice and peas alongside these collard greens makes for the ultimate comfort plate.
- Brown Stew Chicken – Deeply flavoured, savoury brown stew chicken with these sautéed collard greens is the kind of meal that brings everyone back for seconds…trust me.
- Cornbread – a Southern staple, and the most perfect pairing. You truly cannot go wrong with a slice of warm, buttery cornbread and collards.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop over medium heat with a small splash of water or butter to bring them back to life!
Absolutely! Simply swap the butter for vegan butter or a neutral oil like olive oil and this recipe is completely vegan, no other changes needed!
Yes! Smoked turkey, bacon, or ham are all delicious additions. Simply sauté your meat of choice first before adding the onion and aromatics, and let the flavours meld together from there!
You sure can! This recipe works great with kale, mustard greens, or turnip greens as a substitute. You can even use fresh callaloo if you can find it, check out my Jamaican Callaloo recipe for that version!
More Delicious Side Dishes to Try
- Jamaican Steamed Cabbage – A quick, flavourful Jamaican-style cabbage dish made with simple aromatics. Another easy greens side that’s ready in minutes!
- Coconut Sweet Potato Mash – Creamy, velvety sweet potato mash made with coconut milk. A delicious vegan side that pairs beautifully with sautéed greens!
- Roast Breadfruit – A classic Jamaican staple with a creamy, potato-like texture that’s perfect alongside any greens dish on the table.
- Jamaican Festival Recipe – Slightly sweet, golden fried cornmeal dumplings that add the most delicious contrast to savoury collard greens!
- Boiled Green Banana – Mild, starchy, and satisfying and are a traditional Jamaican side that finish off many plates with the perfect balance.
- Jamaican Cornmeal Dumpling – Heartier version of boiled dumplings made with fine yellow cornmeal and are the perfect scoop for buttery collard greens.
- Green Banana Boiled Dumpling – A unique twist on classic dumplings made with green bananas and are naturally gluten-free and absolutely delicious!
- Jamaican Boiled Dumplings – Soft, pillowy boiled dumplings that are a staple in any Jamaican kitchen and pair perfectly with this dish!
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Sautéed Collard Greens
Ingredients
- 3 bunches Collard Greens, washed, destemmed, and cut into thin strips
- 4 tbsp Butter
- 1/2 med Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 sm Tomato, diced
- 3 sprigs Fresh Thyme
- Salt, to taste
- Black Pepper, to taste
Instructions
- Thoroughly wash collard greens with cool running water. Remove the tough center stems by folding each leaf in half and stripping or cutting the stem away. Stack several leaves, roll tightly, and slice crosswise into thin strips about ¼ inch wide. Set aside.
- Heat a large skillet over medium heat. Add the butter and let it melt until foamy. Add the sliced onion and a pinch of salt. Sauté, stirring occasionally until soft and translucent.
- Add the garlic, diced tomato and thyme sprigs to the pan. Stir and cook for additional 2 minutes, allowing the tomato to break down slightly and release its juices.
- Add the collards in handfuls, tossing with tongs as each addition wilts down to make room for more. Once all the greens are in, season with salt and black pepper then stir to combine with the butter, onion, and tomato mixture.
- Reduce heat to medium-low. Continue tossing until the greens are tender but still have a slight bite. If the pan is dry, add 1-2 tablespoons of water and enjoy!
