Tangy, tender sautéed collard greens are addictively delicious. They only have three ingredients and take less than 15 minutes to make!
I made a panful of these sautéed vegan collard greens to go with my lunch the other day, and they were so perfect that I immediately cooked myself a second pan!
(and another)
(and another)
They were so good, that I knew I had to write down the recipe for y'all. Let's do this!
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Recipe notes
Chances are, you're used to collard greens made in a slow cooker, but I hope that you'll give sautéed collards a chance.
You can basically saute collard greens just like you would kale or any other dark, leafy green. They do take slightly longer to cook than kale, but it's really only a few extra minutes.
Collards are tough veggies, which is why I like to saute in a little bit of oil, then douse in liquid at the end.
This technique, similar to braising, produces tender, flavorful collards in minutes.
What takes the bitterness out of collard greens?
There's a reason why people put vinegar in collard greens. It balances the flavor like a dream!
Salt is great for counteracting the bitter flavor in dark, leafy greens like collards. Instead of using table salt, though, I'm bringing the salt with a healthy dash of seasoned rice vinegar.
In addition to salt, the rice vinegar gives these a lovely sweetness and a touch of acidity. All of those elements are perfect for balancing out the earthy bitterness of collard greens!
That quick steam in vinegar at the end is what makes these sautéed collard greens so addictive. They have just the right amount of sweetness and acidity from the vinegar and the perfect texture.
Seriously, you're going to love them!
Do you have to soak collard greens before cooking?
I've seen some people recommend this, so I wanted to talk about how to clean collard greens. You don't necessarily have to soak your collards, but you do need to wash them well.
These leafy greens grow pretty close to the ground, and you don't want sandy grit ruining the texture of your cooked greens.
I like to clean my collards by placing them in a colander, then using my hands to agitate them under running water for a few minutes. You can soak them, though, if you prefer, though you'll still have to rinse thoroughly afterwards.
Can you overcook collard greens?
The short answer is: not really, especially with this stovetop recipe.
Collard greens are very hardy, so you'd have to really try hard to overcook them. With this stovetop recipe, where they're only in the pan for seven to 10 minutes, you don't need to worry about overcooking them.
Like I mentioned above, a lot of people cook collards in a slow cooker for hours and hours. This method definitely yields a softer texture than on the stove, but slow cooker collards aren't overcooked. It's just a different technique with different results.
What do you eat collard greens with?
Dish up these collard greens as a side anywhere you'd use other leafy greens, like sautéed kale or spinach. Here are some ideas:
- alongside olive oil mashed potatoes and BBQ tofu
- in a rice bowl with Instant Pot pinto beans
- tossed with pasta and white beans or your favorite plant-based protein
- as a holiday side with your favorite vegan holiday roast
They're a great addition to any meal that could use a little bit of green, really.
Storage directions
Leftover collards will keep for three to four days in an airtight container in the refrigerator.
To reheat, you can toss them back into a frying pan with a little bit more oil until they're heated through. You can also reheat them in the microwave for one to two minutes on high.
Sautéed Collard Greens Recipe
Ingredients
- 1 tablespoon olive oil
- 4 cups sliced collard greens - See note.
- 1 tablespoon seasoned rice vinegar
Instructions
- Heat the oil in a large frying pan on medium-high heat. Add the collard greens, and cook until they turn bright green and begin to wilt, 4-5 minutes.
- Add the rice vinegar, stirring well to coat the greens, and cook just about two minutes more.
Fran
Can you use apple cider vinegar or white vinegar in place of the rice vinegar?
Becky Striepe
They have a different flavor, so I wouldn't make that substitution. You can use balsamic, though! Rice vinegar is a bit sweet, so balsamic works well in a pinch.
Lucy
Love this recipe! It’s a perfect template for greens of all sorts.
Did they ever figure out what was wrong with your fridge? We’ve been having a similar problem. It’s pretty annoying!
Becky Striepe
Thank you! We use it a lot to make kale, too.
We never did figure it out, and the company ended up replacing the whole fridge (it was practically brand new, so still under warranty). What a headache that whole thing was. I am sorry you're dealing with fridge issues!
Jenn
I love adding vinegar to greens too. I don't cook with them nearly enough though. I need to do it more often. I'm obsessed with collard wraps though so they usually get eaten up that way before I have a chance to do anything else.
Becky Striepe
Collard wraps are the bomb. I used to eat them a ton when I was pregnant. Not sure why I stopped!
Sarah De la Cruz
These look so good! Can't wait to try them! I love your secret trick with the rice wine vinegar—it's one of my fave ingredients!
Becky Striepe
Thank you, Sarah! Mine too. I used this method with bok choy last night and it was great, too!
Cadry
Oh, I could eat collard greens endlessly. I didn't start eating them until I was in my thirties, and I'm sad to think of all of the years that I missed out on them! This looks like a wonderful way to enjoy them.
Becky Striepe
Collards don’t get nearly the love they deserve! Thank you, Cadry!
Mary Ellen | VNutrition
I'm always looking to add more greens to my meals. These look perfect (and tasty)!
Becky Striepe
Thank you, Mary Ellen!
Mel | avirtualvegan.com
I love sautéed greens and the touch of vinegar is such a great idea. I bet it tenderizes them a little as well adding flavour. Mmm. I can see why you went back for extras!
Becky Striepe
Thank you, Mel!
Katie Koteen
I always like a new little zing to my side dishes! Can't wait to make this!!
Becky Striepe
Enjoy them, Katie!
Amy Katz from Veggies Save The Day
I usually only like raw collards, but this recipe is calling my name. I am used to seeing overcooked collard greens that are actually brown. Your method looks really good since the collards are actually a vibrant green and still look like a vegetable!
Becky Striepe
Thank you, Amy! I def like southern style collards, too, but I do like serving them up vibrant green even more!
Dianne
I love collards, but I don't make them enough. I love how easy this is! I would definitely be back for seconds - and thirds.
Becky Striepe
Hooray! I hope this recipe helps you eat more collards!