Tangy, tender Sauteed Collard Greens are made for seconds. And thirds. They are addictively delicious, and they only have 3 ingredients!
This recipe for Sauteed Collard Greens was me making the best of what has been an incredibly frustrating situation. Let me tell you about the time we had to throw out all of our perishable food. Twice.
Y’all, our refrigerator has been on the fritz, and I am so annoyed. We bought this fridge in May, and for the past few months, it has stopped cooling our food at random! It will work for a few days or even a week and then decide it’s done doing the one vital thing you need a refrigerator to do.
We would wake up, go to grab the soymilk for our coffee, and realize that everything in the fridge is tepid.
This thing is still under warranty, so repair people keep coming to look at it, but in the meantime, our fridge has been pretty bare, because we are afraid it will go out and spoil all of the food. AGAIN.
The point is, we’ve been living on a few days of groceries at a time, and I was hungry. A bunch of collard greens was one of the few appealing things we had in the house. So Sauteed Collards for lunch it was.
I made a panful of these vegan collard greens, and they were so perfect that I immediately cooked myself a second pan!
The recipe below reflects what I learned from from my early mistake. Instead of chopping and cooking a few leaves, it uses four full cups of collards. That way, you have plenty left when you’re craving another helping.
Sauteed Collards in Under 15 Minutes
Chances are, you’re used to collard greens made in a slow cooker, but I hope that you’ll give sauteed 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.
In this recipe, I use seasoned rice vinegar as my liquid, which gives these a lovely sweetness and a touch of acidity. Perfect for balancing out the earthy bitterness of collard greens!
That quick steam in vinegar at the end is what makes these Sauteed 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!
Sauteed Collard Greens
- 1 tablespoon olive oil
- 4 cups sliced collard greens – You want to chiffonade them, meaning slice them into thin ribbons. See the video for a visual of how to do this.
- 1 tablespoon seasoned rice vinegar
- 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.