braised collards in the skillet

Sautéed Collards and Garlic

Our recipe updates the classic Southern side dish to emphasize the natural flavor of fresh, local produce. Collards are cooked until color is at its peak and greens retain some firmness. Minced garlic and red pepper flakes give a little kick, and an optional squeeze of lemon juice brightens flavors. Try serving sautéed collards with poultry or fish.



  • olive oil – 2 Tbsp
  • garlic – 4 cloves, minced
  • red pepper flakes – 2 three-finger pinches
  • collards – 1 lb (2 bunches), cut in a chiffonade
  • salt and pepper to taste
  • optional: lemon wedges when served with served with a low-acidity main course


  1. Set burner to medium and use a large skillet to heat oil until it shimmers
  2. Add garlic and sauté a few minutes, stirring occasionally, until lightly golden
  3. Add red pepper flakes, stir to coat, then add collards and salt and pepper to taste; stir constantly for several minutes until bright green and just tender. Greens will continue to wilt after removing from skillet.
  4. Serve immediately with optional lemon wedges on the side
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