Sautéed Collard Greens Recipe: How to Serve Collard Greens

Collard greens are leafy green vegetables with tough, inedible stems. They’re a member of the cabbage family (Brassicaceae), along with many other cruciferous vegetables like broccoli and turnip greens. Collard greens are slightly bitter and taste like a cross between cabbage, kale, and Swiss chard. Since this vegetable is quite fibrous and can withstand a long cooking time, it’s common to prepare it by braising or stewing.

Collard greens are high in chlorophyll, which means they are rich in vitamins, minerals, and nutrients.

Flavorful collard greens start with a thorough wash and choosing the right sauté pan. Here’s what else to know about sautéing collards.

1. 1. Thoroughly clean your greens. When you bring home collard greens from the grocery store or farmers’ market, they may still have some dirt or insects clinging to their leaves. Clean your collards by soaking them in cold water for ten to fifteen minutes: When you see the dirt coming off the greens and in the water, give the leaves a good swish. Next, rinse the leaves with clean water and dry them thoroughly with clean dish towels. From there, you’re ready to prepare them for cooking.
2. 2. Choose the right pan. Collard greens are voluminous in their raw form but will cook down when sautéed, so you’ll need a big enough pan to accommodate them. Choose a large skillet (sloped sides) or large sauté pan (straight sides) big enough to fit all of the collard greens in a single layer. If you overcrowd the pan, the greens will not cook evenly. A heavy-bottomed pan will help distribute heat evenly. Stainless steel sauté pans, aluminum fry pans, and cast-iron skillets are all good options.
3. 3. Choose the right fat. Choose fats with higher smoke points, such as ghee, rendered animal fat (like bacon fat), or refined vegetable oils. Find out more about cooking oils and smoke points.
4. 4. Add some acid. To balance the bitter flavor of collard greens, add an acidic flavor in the form of a few tablespoons of lemon juice or apple cider vinegar. Add the acid once the sautéed greens are off the heat, since cooking can change their flavor.

Sautéed collard greens are a versatile side dish. Here are some ways to serve the classic side:

1. 1. Alongside classic Southern dishes: Collard greens are a staple in Southern cooking, so they naturally pair well with classic Southern fare like buttermilk fried chicken, cornbread, and potato salad. Try Chef Thomas Keller’s fried chicken recipe, which features a seasoned flour blend.
2. 2. Mixed into pasta: Add nutrients to creamy pasta dishes by including sautéed collard greens. Their bitter flavor perfectly balances homemade alfredo sauce.
3. 3. To ring in the new year: Eating collard greens and black-eyed peas on New Year’s Eve is a delicious tradition that originates from the meeting of West African and European heritage. According to tradition, consuming this dish on New Year’s Eve brings about good fortune, health, and abundance in the new year.