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
- Author:
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: Brazilian
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 browns 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
CJ
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.
★★★★★
Kate
Thank you for sharing, CJ!
Eileen
Excellent taste! Quick and easy!
I used frozen chopped collards, apple cider vinegar instead of lemon and omitted pepper flakes and it came wonderfully.
Carrol Suzuki
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!
★★★★★
Jennifer Casola
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.
★★★★★
Kate
I’m glad you were able to still enjoy it, Jennifer! I appreciate your review.
Deb
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!!
★★★★★
Kate
That’s great!
Gillian
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.
★★★★★
Suzy
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!
★★★★★
Kate
I agree! This changes your mind about them. Thank you for your review, Suzy!
Pamela Ovens
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.
★★★★★
Kate
You’re welcome, Pamela! Thank you for your review.
Mike
Wow, never had greens this way. Delicious.
★★★★★
Kate
I’m glad you enjoyed them, Mike! I appreciate your review.
Tiffany S
So fast and delicious! Thanks for the recipe!
★★★★★
Kate
Thank you for sharing, Tiffany!
Cas
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
★★★★★
Kate
I love to hear that! Thank you for sharing. Cas.
Jamie
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!
★★★★★
Kate
Great to hear, Jamie! I appreciate your review.
Judith S
Recipe is so delicious and so easy. Killer combination. Has become a family favorite.
★★★★★
Kate
That’s great, Judith! Thank you for your review.
Denise
Delicious and simple. Cooked a couple eggs and plopped on top.
★★★★★
Adam
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.
★★★★
Kate
Thank you for sharing, Adam!
Donna Matthews
Had this with smoked pulled pork (hubby’s thing) … OM gosh! Love this! Perfect way to cook these amazing greens! Cheers! D
★★★★★
Kate
That’s great to hear, Donna!
Leah
I’ve made this recipe over and over! One of our new favorite ways to eat kale, and super fast and easy to make.
★★★★★
Kate
I’m happy you enjoyed it! Kale is a great green for this recipe.
Liz
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. :)
Lissete Corrales
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
★★★★★
Kate
You’re welcome, Lissete!
KimS
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.
★★★★★
Kate
I’m glad you loved it, Kim! Thank you for your review.
Helen Johnson
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.
★★★★★
Stephanie
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.
★★★★★
Kate
I love that, Stephanie! Thank you for your review.
Trish R.
Yes, this worked well. I added half a thinly-sliced onion & half a tomato. Delish!
★★★★★
Tipismom
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!
★★★★★
Steve
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.
Carlos
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.
★★★★★
Kate
I’m glad you found this recipe and enjoyed them! Be sure to check out some of my other recipes. I appreciate your review!
SJam
These are fabulous! I sometimes use coconut oil, but this is my go-to recipe for collards.
★★★★★
Kate
Thank you for your review, SJ!
Hannah
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.
★★★★★
Kate
Congratulations, Hannah! I’m glad you enjoyed this recipe.
Vicky
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.
Kate
I don’t have a recipe for that. Sorry!
Viva
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.
★★★★★
HONEE
I may have missed it but how long did u cook them?
Kate
See step 3. I hope you love them!
Brenda Meister
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.
MaryEllen
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!
★★★★★
Kate
Great! I’m glad you enjoyed it, Mary. Thank you for your review.
Evon Austin
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
★★★★★
Kate
I’m glad it was just what you were looking for, Evon! Thank you for taking the time to share.
Betty
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♀️
★★★★★
Kate
I’m delighted you love them, Betty! Thank you for sharing.
Laura Evans
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.
★★★★
Debbie
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?
Kate
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.
Rebecca
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!
★★★★★
Kate
I’m glad you enjoyed it, Rebecca! I appreciate your review.
Vee C.
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 ☺️
★★★★★
Kate
You’re welcome, Vee! Thank you for your review.
Wendy S
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.
★★★★★
Kate
I’m glad you enjoyed them, Wendy! Thank you for your review.
Jac
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!
★★★★★
Kate
That’s great, Jac! Thank you for your review.
Moulikta
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
★★★★★
Kate
I love that, Moulikta! Thank you for your review.
Brady
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 ;)
★★★★★
Kate
Thank you, Brady! I’m glad you enjoyed it.
Kim
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. :)
★★★★★
Melinda
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!
★★★★★
Kate
I’m glad you enjoyed these, Melinda!
Roxanne Walker-Brock
Mmmmm!!
These was sooo good. I will make again!
★★★★★
Kate
That’s great, Roxanne!
Clark Mello
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!
★★★★★
Linda Browning
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!
★★★★★
Kate
Thank you! I’m glad you both enjoyed them, Linda.
Mer
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.
★★★★★
Kate
I’m glad you enjoyed them, Mer! I appreciate your review.
Katie
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!
★★★★★
Kate
Great to hear, Katie! Thank you for your review.
Moki
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.
★★★★★
craigeenah
I dont know.. the collards werent anywhere near done after 6 minutes. They needed 20min to get even half way soft. I must be doing something wrong, or I bought really thick collards.
Kate
Hi, I’m sorry to hear that. Did you use a large enough pan?
Lesley
These were so good! I’ve never really liked collards, but went back for seconds on these. And my kid ate them too.
★★★★★
Kate
Hooray! That’s great, Lesley.
Pearline
They the collar green are very good I will be cooking 4 again soon.
Lisa
These are delicious and my new go-to for collards!
★★★★★
Kate
Thank you for your review, Lisa! I’m glad you enjoyed them.
karpani
I have never cooked collards before and came to your site on a search of how to cook collards after a friend gave me some of her bounty from her organic garden. I followed your recipe, cooking for myself only, and cooking as I do, mostly on instinct/the fly. I did everything you laid out, except I added about 2 tbsp. organic peanut butter to the very end of the cooking process for the collards, stirring it in continuously at a bit lower heat until fully incorporated. The oil from the PB assisted the continuing crisping of the collards, (just a few minutes, really) and resulted in the most delectable taste/texture imaginable to be incorporated with the basmati rice and topped with just-toasted sesame seeds. A Winner! Thank You! I’m so inspired!!!
★★★★★
Kate
You’re welcome! I’m glad you loved it.
Cece
Hello Kate – this Collard recipe is SO delicious! It somehow brings out the natural flavor of the green, without spoiling and overcooking it. Such a beautiful way to eat some nutritious greens, thank you!
★★★★★
Kate
Great to hear you enjoyed it, Cece! Thank you for your review.
Its me
Yummy! So different from the Southern-style collards which I like but this was such a nice fresh change.
★★★★★
Ursula Psiloyenis
Hi Kate, I love all your recipes. For the collardgreens can I use swisschard? I have a lot in my garden.
Kate
Hi! That would be a good option or kale too. I hope you enjoy it.
SandyG
This was an easy and tasty way to use up the collard greens that I got in my CSA box.
★★★★★
Kim
Very tasty and not fussy — thank you!
★★★★★
Kate
You’re welcome, Kim! I’m happy you enjoyed it.
Phil
Loved the Collard Greens recipe!!! Ironically, I was making a side dish for Brazilian people; this fit the bill !!
Thanks for the simple and tasty share!!
Hug to you and the cookie catcher :)
★★★★★
Kate
Thank you, Phil!
NativePhoenician
Followed the recipe exactly, with one small exception. I diced fresh red and yellow bell peppers to sauté with the greens. It was as gorgeous as it was delicious! I loved everything about it. For awhile, I just admired the deep emerald ribbons flecked with ruby and gold.
No leftovers. No regrets. I don’t think I can make greens any other way from now on. Thank you so much for sharing!
Chuck Wray
I’ll be 85 in March, have NEVER eaten Collard greens before, but your recipe was amazing. It will be a regular part of my diet from now on! Chuck Wray, Topeka, KS
★★★★★
Danielle
This was an awesome recipe and a great alternative to slow cooked collards. We’ve been making them all winter.
★★★★★
Lisa
I made these to go along with a pasta dish and they were so good that we mixed them into the pasta dish! Great way to get more greens into our diet!
★★★★★
Kate
I’m glad you enjoy it, Lisa! I appreciate your review.
Michelle
Hello! Thank you for sharing this recipe. We bought a house recently and there are lots of collard green planted in the garden. I never eat or cooked greens before trying your recipe, but I enjoyed it. I just added some roasted pine nuts and sesame to the recipe, for some crunchiness. I will definitely repeat it. Thanks a lot for posting. Michelle
★★★★★
Kate
You’re welcome, Mihelle!
Dan Burhans
I enjoyed this a lot, thanks for sharing it.
Natasha
We really liked this one and used it on some leftover greens that I didn’t want to go to waste (so it was a healthy snack.) I liked the crunchy bits and would push it farther next time to get more of them. Has me curious about making collard green chips, actually . . .
★★★★★
Deneen Cole-Ashbury
Soo yum!!! I added lime juice at the end then decided I was too lazy to make the rest of my dinner so I threw in some leftover roast chicken and just kept moving the collards greens around until the chicken was warmed thru. I think it’s my new favourite “easy dinner”! Thx for such a great, easy intro to collard greens!!
★★★★★
Kate
I’m glad you love it! Thank you for your review, Deneen.
Janet
Delicious! I added a dollop of tomato paste for an acid, as I had no lemons in the house.
★★★★★
Kate
I’m happy you enjoyed it, Janet!
Hettie
A super easy and delicious way to serve collards. Thanks so much!
★★★★★
Kate
You’re welcome, Hettie!