Sauteed Collard Greens. Heat a large deep skillet over medium flame and coat with the oil. Add the greens and toss well with the oil and garlic. Sautéed with onions, salt, pepper, and other flavorings, this quick and easy side dish comes together in just minutes, meaning there is no reason you can't serve a healthy, fresh, and delicious side dish with supper even on a busy weeknight. Sauteed Collard Greens

You can have Sauteed Collard Greens using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sauteed Collard Greens
  1. Prepare 1 tbsp of olive oil, extra virgin.
  2. You need 1 kg of collard greens.
  3. You need 1 tsp of fresh lemon juice.
  4. Prepare 50 grams of Non-smoked/smoked pancetta or bacon.
  5. It’s 2 of garlic cloves.

You can substitute any dark leafy greens (not salad ones) for the collards. Kale, chard, mustard, dandelion, turnip and beet greens all work. At the end, taste and adjust the amounts of salt,. Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.

Sauteed Collard Greens instructions

  1. You can leave stems on and just cut into pieces or remove and discard them..

  2. Cut into approximately 1-inch pieces..

  3. Bring water to boiling point and add the collard greens. Boil for about 8-10 minutes..

  4. Drain in a colander. Press the greens down using a wooden spoons or use a kitchen towl to drain any excess liquid..

  5. Mince the garlic or finely chop..

  6. In a saucepan, heat 1 tablespoon of olive oil and butter then add in the bacon or pancetta and garlic. Fry for about 1-2 minutes on a medium heat..

  7. Add in the collard greens, salt and pepper to taste..

  8. Saute the collard mixture, stirring until heated. Takes about 5 minutes..

  9. Drizzle with lemon juice. Toss together well..

  10. Check seasoning and serve..

Heat a large saute pan over medium high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and saute until fragrant. Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic.