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Serves: 4
Prep Time: 2 hours
Active Time: 15 min.
Source: The Cooking Gene by Michael W. Twitty
Collard greens – Arguably a superfood, these dark leafy greens provide many health-boosting nutrients like vitamin A, C and K, calcium, iron and magnesium.
Make it a meal – Twitty recommends serving over rice, which provides complex carbohydrates for energy. Black-eyed peas, or barbecued chicken can complement with protein and more.
6 Tbsp | olive oil |
1 | large red onion, sliced thinly |
2 | cloves garlic, sliced thinly |
1 | very small hot pepper (or pinch red pepper flakes) |
1 1/2 cups | vegetable stock |
2 pounds | collard greens (or half kale) |
3 | bell peppers, seeded and thinly sliced (red, yellow and orange) |
kosher salt (to taste) |
1. Strip leaves from stalks and slice thinly into strips.
2. Heat oil in large pan; add onion and garlic.
3. Saute until translucent; add hot pepper and 1/3rd stock.
4. Cook for 1 minute; add greens and peppers.
5. Cook for about 5 minutes; add remaining stock.
6. Cook over medium heat; salt to taste.
7. Cover and cook for 20 minutes.
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