Quick Collard Greens
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, bacon-free collards!
Updated by Kathryne Taylor on July 9, 2024
I’m having a moment with cooked greens. I know, this is thrilling news, right? I’ve put cooked kale in my mashed potatoes, and now I’m sautéing collard greens for every dinner.
These collards are a little garlicky, a little lemony, and seriously irresistible. They’re the perfect quick and healthy side dish, and they’re exactly what I’m craving as we get a taste of spring weather.
You might associate collard greens with West African cuisine (I put collards in my peanut soup). Maybe you have tried Southern collard greens, which are slow-cooked with bacon or the like. Southern-style collard greens were inherited from Africa, and so were Brazilian collard greens, called “couve à mineira.”
I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes. In Brazil, these collards frequently accompany the national dish, called “feijoada,” which is a rich black bean stew cooked with pork, and rice on the side. If you’re vegetarian or vegan, take note that these collard greens would go great with black beans and rice.
Now that our brief history lesson is complete, want to learn how to make this delicious side dish?
How to Cook Brazilian Collard Greens
My friend Matt introduced me to this cooking style years ago. I think it makes the best collard greens! Here’s how to do it:
- Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape, then slice across the roll to make skinny rolls of collard strips. Use a sharp chef’s knife for this, and make your slices as thin as possible—ideally about 1/8-inch wide. Give the collards a few extra chops to break them apart.
- Warm a large, heavy-bottom skillet (cast iron is great) over medium-high heat. Add a generous drizzle of olive oil (the oil will later help your body absorb the nutrients in the greens). Then add the greens and some salt. Give the greens a good stir so they’re all lightly shimmering from the oil and turning darker green.
- Let the greens cook against the pan in 30-second intervals, stirring in between. Thanks to the hot oil in the hot pan, some of the collards will eventually develop crisp, browned edges—these taste so good!
- Once you see a little browning action, add the garlic and red pepper flakes. I suggest adding the garlic at this point, rather than before, because otherwise it’ll burn by the time your collards are done.
- Transfer the collards to plates so they stop cooking. Serve with a wedge of lemon, and you’re done.
Watch How to Make Quick Collard Greens
How to Serve Brazilian Collard Greens
Honestly, the flavors in these collard greens would go well with almost any hearty main dish. Here are some ideas:
- Thanks to the lemon and garlic, these greens taste Mediterranean. Serve them with pasta, lasagna, or other Italian/Greek entrées. Here’s a simple spaghetti dish with these collards.
- As I mentioned, these collard greens go great with cooked black beans and rice.
- Take inspiration from West African cuisine and add chopped peanuts.
Change It Up
Kale is a great substitute for the collard greens, if you can’t find collards or have an extra bunch of kale.
These quick-cooked collard greens are also surprisingly fantastic with Asian flavors. If you’ve ever made my kale fried rice, you might appreciate this idea because kale and collards are similar greens.
For an Asian spin, you can simply reduce the salt (we’re adding salty sauce later) and substitute 1/2 teaspoon grated ginger for the garlic. Once the collards are done cooking, add a drizzle of store-bought teriyaki sauce to the pan, or add 1 teaspoon tamari or other soy sauce and 1/2 teaspoon toasted sesame oil. (Skip the lemon.) So good.
Looking for more simple, healthy side dishes? Here are a few of my favorites:
- Greek Broccoli Salad
- Celery Salad with Dates, Almonds and Parmesan
- Gaby’s Cucumber Salad
- Parmesan Roasted Broccoli with Balsamic Drizzle
Please let me know how these collards turn out for you in the comments! Cooked greens can be surprisingly addictive.
Quick Collard Greens
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You’re going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Ingredients
- 1 large bunch (about 10 ounces) collard greens
- 1 ½ tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- 2 medium cloves garlic, pressed or minced
- Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
- A couple lemon wedges, for serving
Instructions
- To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn brown on the edges (this is delicious). This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.
- Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
Notes
Recipe adapted from my lemony collard greens pasta.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Easy peasy and so tasty. We just added one small shallot, which added some more depth of flavor. A squeeze of lemon was the finishing touch.
Thank you for sharing, CJ!
Excellent taste! Quick and easy!
I used frozen chopped collards, apple cider vinegar instead of lemon and omitted pepper flakes and it came wonderfully.
Hi/having returned to my macrobiotic journey after 4 decades — it is just so delightful to find a bright, cheery approach to collard greens — having it for breakfast with my porridge makes a joyful addition to my menu!!!
Thanks sooooooooo much!
Fantastic flavour- I modified simply based on what I had on hand and what I was already cooking. I already had two dishes with garlic and salt- so I omitted both ingredients. I chopped up some bok choy (on hand) and collard greens (loved it in the skinny shreds that you call for!). Added a slivered scallion and chick peas and red chili peppers. Poured on some lemon juice from 1/2 a lemon. Soooooo tasty! Very enjoyble.
I’m glad you were able to still enjoy it, Jennifer! I appreciate your review.
Hello Kate,
We made this last two evenings in a row. It was so quick and we loved the taste. This recipe is a keeper!!
That’s great!
This was the first time I ever had them and I only had them because of a mistake in a grocery order. But I love this it was simple and they were very tasty with the lemon and garlic. Thank you.
Great recipe; I never thought I liked collard greens until I made your recipe. I like it better than kale, which I make in a similar way. Collards are not as bitter and not as tough! The lemon juice makes it :-) Thank you!
I agree! This changes your mind about them. Thank you for your review, Suzy!
I am making these tonight. I get collard greens in my farm box all the time and this is the first recipe that looks fresh and tasty. Thank you.
You’re welcome, Pamela! Thank you for your review.
Wow, never had greens this way. Delicious.
I’m glad you enjoyed them, Mike! I appreciate your review.
So fast and delicious! Thanks for the recipe!
Thank you for sharing, Tiffany!
This was such a simple recipe, but so tasty. This was so fresh and delicious. I don’t think I’ll cook collard greens or kale any other way now. Perfect
I love to hear that! Thank you for sharing. Cas.
A mysterious bundle of green leaves ended up in our grocery pickup this week. Upon realizing they were collard greens I was excited to try them. I liked the simplicity of your recipe – they were ready in no time and really tasty! I threw them on a scrambled egg sandwich on wheat toast with a bit of cheddar cheese. But they would have been delicious as a side dish or on their own, too! I’ll add these to our shopping list in the future so we will definitely use your recipe again!
Great to hear, Jamie! I appreciate your review.
Recipe is so delicious and so easy. Killer combination. Has become a family favorite.
That’s great, Judith! Thank you for your review.
Delicious and simple. Cooked a couple eggs and plopped on top.
This is great. I wouldn’t buy collards, but got some in an Imperfect Foods box. The only thing I’d add is a few grates of a nutmeg, which I add to all my bitter greens. It adds a certain ‘je ne sais quoi’ that’s had people ask for a recipe. A few grates of lemon zest and a drizzle of EVOO finishes the dish.
Thank you for sharing, Adam!
Had this with smoked pulled pork (hubby’s thing) … OM gosh! Love this! Perfect way to cook these amazing greens! Cheers! D
That’s great to hear, Donna!
I’ve made this recipe over and over! One of our new favorite ways to eat kale, and super fast and easy to make.
I’m happy you enjoyed it! Kale is a great green for this recipe.
I ended up making these because I got some collards in a CSA box and didn’t know what to do with them. It was great! I would definitely make it again. I didn’t even think I’d like them. :)
As a picky eater who especially hates veggies, this was really good! Thank you for this recipe! It makes being healthy much easier :) so easy too
You’re welcome, Lissete!
This is my favorite recipe for greens–and I really mean that Collard greens with this recipe would be my number 1 choice of greens over all others.
Thanks so much for the recipe–cooking them the Brazilian way is really a game changer.
I’m glad you loved it, Kim! Thank you for your review.
I accidentally grabbed and planted two six pack of collards instead of kohlrabi. I found your recipes online and they sound perfect. Thank you so much for your post and website. I’ll be back to try more recipes on the site.
Best collard greens I’ve had! I usually don’t follow recipes exactly, but I’ve made this one 3 times exactly according to instructions. Delicious and a new favorite in my family. It’s always requested at our summer bbq dinners.
I love that, Stephanie! Thank you for your review.
Yes, this worked well. I added half a thinly-sliced onion & half a tomato. Delish!
I thought I absolutely hated collards until I cooked them like this. Thanks sooooo much for sharing; simple, healthy, and amazingly tasty, and the slivers just look cool too. I love this recipe exactly as is with my grandmother’s cornbread. It’s a perfect way to get extra greens in!
Hi Kate!
When I’m looking online for good vegetarian recipes I often end up selecting yours.
They’re good, tasty and (so far) foolproof.
Thank you.
First time eating collard greens, newbie at vegan life. I mustered courage to buy a bunch at the store but had no idea what I was going to with them. Stumbled upon this recipe and was blown away! So easy to make, so delicious to eat! I paired it with white rice, kidney beans, and a banana (it’s a Caribbean thing). Definitely buying more to make this again very soon in the future.
I’m glad you found this recipe and enjoyed them! Be sure to check out some of my other recipes. I appreciate your review!
These are fabulous! I sometimes use coconut oil, but this is my go-to recipe for collards.
Thank you for your review, SJ!
I am 22 weeks pregnant and these collard greens are all I think about. We make them at LEAST 3 times a week. Before this recipe all I knew was collards stewed with bacon, really wouldn’t have even considered myself a fan of them. After this recipe, I’m never looking back.
Congratulations, Hannah! I’m glad you enjoyed this recipe.
I bought collard greens for the first time. Had them once and they were delicious. What I want to do is Blanche and freeze them. Should I cut them up and boil in salted water, drain, bag and freeze? Brazilian collard greens looks similar to what I had tried.
I don’t have a recipe for that. Sorry!
YES!!!
I’m so glad others are discovering this style of cooking collard greens. My folks are orignally from Portugal and usually collards are for vegetable soup but my mom also cooked them like this, a quick stir fry, and this is how I cook them too. Red wine vinegar is my preference over lemon juice for serving.
I may have missed it but how long did u cook them?
See step 3. I hope you love them!
As a child, growing up in the south, I had collard greens several times a week. My mother always boiled them in water. She cooked all of our greens that way … poke salat, mustard greens, turnip greens. I’ll be 70 years old in a couple of months and I’ve never cooked greens myself. I’ve been trying to follow my cardiologists advice to eat plant based and my daughter keeps telling me how healthy greens are for us. Your recipe is the first one I came upon and, with such great reviews, I’m heading to the grocery store today. Thank you for sharing. The recipe sounds wonderful and so much tastier than boiling them in water! I look forward to searching your site for more great vegetable recipes.
I received Collard greens from my CSA and didn’t know what to do with them. I looked for a recipe to use them, but nothing appealed to me until I saw yours. I made them according to your recipe and they are delicious. As another review stated, I tried them with eggs in a scrambled egg sandwich. Totally delicious!!!
Thank you for another great easy recipe!
Great! I’m glad you enjoyed it, Mary. Thank you for your review.
Hello Kate, :)
My neurologist told me I need more “greens” in my diet, so I looked you up and I have to say, your recipe for collard greens is delicious!! I did substitute dried garlic for fresh, chipotle for the red pepper, and bottled lemon juice instead of fresh squeezed. I’m wondering maybe I didn’t simmer long enough because it was more chewy than toasted, but delicious nonetheless. Great recipe!! I may decide to use sesame oil next time since I use it quite often in other cooking. YUMMY!! Btw, my first try of collard greens! :p
I’m glad it was just what you were looking for, Evon! Thank you for taking the time to share.
WowQuick & easy added a side of green lentil and it’s a done deal. Also added a little onion with the garlic, out of pepper flakes which I love. One of my go to quickies. Thank yum♀️
I’m delighted you love them, Betty! Thank you for sharing.
I did the Brazilian collard dish and it was good though the collards are a little tough. I think next time I might add a little water and braise them for a few minutes. I like the idea of using them in a fried rice Asian style.
Would love to make this for Thanksgiving as we have a garden full of collard greens, kale and swiss chard. But we will he traveling to family about 2 hours away. Any tips in how to make it work so they last the car ride and are delicious at dinner?
Hi! You could try and keep warm in a travel carrier or quickly make on the stove when you get there! Have all the ingredients prepped and toss it together when you get there.
Love this method of cooking collard greens, and flavor was perfect (no chili flakes for us). Will try your variation suggestion and do some soy sauce next time!
I’m glad you enjoyed it, Rebecca! I appreciate your review.
Never had collard greens in my life. Have seen so many people cook it with bacon but I don’t eat pork so came upon this recipe during my google search. Was nervous on how it would come out but omg this was sooo good! Definitely will be making again. I liked that it was so quick from start to finish. Thank you for sharing ☺️
You’re welcome, Vee! Thank you for your review.
This is my first time cooking collard greens. I always thought they needed hours of cook time, but clearly they don’t. Cook time was right — I did start my pan out with a small chopped onion though and some chopped sweet pepper mix that I had frozen from my garden. And, I also chopped up some venison sausage that my dad gave me for Christmas. It was amazing. I will do this again. The lemon juice and pepper flakes added the perfect touch of pizzaz.
I’m glad you enjoyed them, Wendy! Thank you for your review.
Delicious for our Southern New Year’s collard greens tradition. Even my 7 and 8 yr-old nephews approved and ate more than one bite!
That’s great, Jac! Thank you for your review.
Amazingly delicious! Made it twice in 2 days and eat it all up both times!!! Never thought I would like collards. I added crushed green Chili’s and cilantro
I love that, Moulikta! Thank you for your review.
Dare I say genius? I’ve tried a few different recipes over the years that are much more involved and take a lot longer to make. I can’t believe how delicious these turned out and in minutes! I may or may not have added a little bacon ;)
Thank you, Brady! I’m glad you enjoyed it.
These were awesome! I’ve never made collard greens before and I wanted a quick option. Turned out great and got rave reviews from my friend. The only thing I did different was leave out the chili flakes, mostly because I don’t have any, but I added red pepper flakes instead. :)
This recipe was so good! I’ve only slow cooked collards before so it is great to have a faster recipe. Collards are the best and so are your recipes!
I’m glad you enjoyed these, Melinda!
Mmmmm!!
These was sooo good. I will make again!
That’s great, Roxanne!
I’m a hunter, so not a vegan, obviously. I made this recipe as a side for wild goose breasts. My wife added some fettuccini. It was a perfect combination. Good recipe, thanks!
My husband grows collard greens, and normally I dread preparing them. It typically takes forever and tastes yuck. But for the first time, I actually liked them. Great job on this recipe!
Thank you! I’m glad you both enjoyed them, Linda.
I love that this recipe doesn’t call for butter and bacon like a lot of others. Greens turned out fresh and delicious. I added some to scrambled eggs for breakfast.
I’m glad you enjoyed them, Mer! I appreciate your review.
I love this recipe and have made these a bunch! The last time I made them, my collards were a bit bitter so I added a little maple syrup – yum!
Great to hear, Katie! Thank you for your review.
I had some left over collards and this was a good way to use them up. I got them a bit spicy with my gujillo chili flakes, but it was good. the lemon does tie it all in nicely. even the 14 year old gave them a thumbs up. easy and loved it. Next time I will try CJs comment about the shallot.