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Sauteed Collard Greens


  • 1 bunch collard greens
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 1 half-ripe, firm tomato, diced
  • salt and pepper to taste
  • pinch nutmeg


Break off and discard stems of collards. Wash leaves thoroughly. Slice leaves into bite-size pieces by rolling several leaves together and cutting into 1/4 inch strips. Blanch greens in boiling water for 30 minutes; drain well. Melt drippings in large skillet, or heat oil; add onion and cook until tender. Stir in tomato and cook until just tender. Add greens to onion mixture and stir until well coated. Cook until tender. Stir in a pinch of nutmeg.

Adapted from Foodista

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