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–+ servings

Sautéed Collard Greens

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast & Brunch, Jamaican, Sides
Cuisine: Jamaican, Soul Food, Southern American
Keyword: buttered greens, collard greens, collard greens recipe, easy greens recipe, quick collard greens, sauteed collard greens, soul food, southern side dish, stovetop greens, vegetarian side
Servings: 5 servings
Author: Taneisha Morris

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!

Notes

Make it smoky: Stir in 1–2 tsp of smoked paprika or add a small piece of smoked turkey or bacon with the onion for a more traditional Southern flavour.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or butter.
Serving suggestions: Pairs beautifully with cornbread, black-eyed peas, fried chicken, grilled fish, or rice for a traditional southern pairing.