Slow cooked collards may be traditional, but this speedy method yields tender greens with a hint of crispness around the edges. The mild flavor and natural sweetness of leeks balance the bitter greens for a wholesome match made in heaven. Serve as a versatile veggie side dish or in place of a green salad.
Over time, I’ve given this recipe to friends and family and the feedback is consistently the same: “This was amazing!”
The funny part is that the response is always shocked amazement, like “How could collard greens taste so good?” Or for established collard fans, “I can’t believe how good these were considering how quickly they cooked!”
My family has long enjoyed this vibrantly green side dish as we would any green vegetable–it’s versatile that way. I thoroughly enjoy quick collards with fish and love it in place of a salad with spaghetti and other pasta dishes.
So what is the trick to tender, flavorful collards that are cooked quickly?
Following is a short video as well as a photo overview of the easy process. The short answer to that question, however, centers on how the leaves are chopped.
How do you prepare collard greens?
Tips on stacking and rolling: I stack eight or so leaves at a time and repeat as necessary. This amount, give or take, allows me to create a tight roll, which makes it easier to very thinly slice later. Don’t worry if the top of the roll seems loose; the larger ends naturally splay out and never roll quite as snugly.
How do you prepare leeks?
At this point, check to see if there’s any dirt hiding between the layers of the leek. You’ll often notice a little near the outer edges. In this case, rinse while gently peeling back the layers of the leek, taking care to keep the layers intact for easier chopping later. If your leeks are particularly dirty, you may soak the pieces in cold water, squishing to dislodge the debris.
A word about leeks: So often, I reach for a yellow onion as a starting point for soups and stews. Leeks, however, offer a lighter, sweeter flavor that really shines without overpowering. You could absolutely use an onion or several shallots in this recipe–I’ve used them and the dish is still delicious–but I encourage you to try the more nuanced flavor of leeks.
Advance prep tips: Both the collards and leeks can be chopped earlier in the day and refrigerated in a bag or large bowl.
What to serve with Quick Collard Greens?
• Quick collards are a flavorful side dish for fish, like Simple Salmon in Foil, Prosciutto Wrapped Pan Seared Halibut, or Crispy Parmesan Flounder.
• Serve in place of a salad with spaghetti or Baked Spaghetti Casserole (coming soon!)
• With any traditional Southern dishes, like grits, or polenta–a side of cornbread is always welcome.
• Mixed with rice and beans for a meatless main dish.
• Simply adding white beans to the cooked collards adds filling protein for a lovely meatless meal. I like bigger butter beans, but cannellini and chickpeas work well too. For a little extra flavor, first give the beans a sear in olive oil and a sprinkle of salt and pepper.
Can I vary this recipe?
I have made the collards with a yellow onion and mushrooms in place of the leeks. In this case, I cook the onion and mushrooms until the mushrooms have released their moisture and both are nicely golden. I then remove most to a plate to make more room for the collards, stirring them back in to warm once the collards are cooked.
You could add garlic to the mix, but you don’t need to. Similarly, bacon or pancetta would be a lovely addition, but again, the collards offer wonderful flavor without it.
The ingredients are truly simple. A final squeeze of fresh lemon provides brightness. If you find yourself without, you could add a teaspoon or two of white wine vinegar, to taste.
Quick Collard Greens
Ingredients
- 1 large or 2 small leeks, white and light green parts thinly sliced*
- 1 bunch (1 – 1¼ lbs) collard greens
- 1½ tablespoons (22ml) extra virgin olive oil
- ½ teaspoon each kosher salt and freshly ground black pepper**
- For serving: lemon wedges
Instructions
- To prepare the leeks: Slice off the root end and the tough dark green end. Slice the remaining white and light green part in half lengthwise (rinsing well if there is any lingering dirt), and then thinly slice into half moons.
- To prepare the collards: Cut out the thick center rib out of each leaf, and then stack the greens and roll them into a tight “cigar.” Slice the cigar as thinly as possible—aim for ⅛″ to ¼″ slivers. You can then chop a couple of times in the other direction to shorten any really long strands.
- Heat the olive oil in a large cast iron or other heavy-bottomed skillet (12-inch diameter works well) over medium-high heat. When hot, add the leeks and sauté until softened and golden in spots, about 3 minutes. Add the collard greens, followed by the salt and pepper.
- Stir until the greens are lightly coated in oil and mixed in with the leeks. Then cook, undisturbed, in 30 seconds increments, give or take, before stirring again. Continue cooking this way—spreading into an even layer, letting the mixture sear briefly, and then stirring—until the greens are wilted, dark green, and beginning to brown and crisp on the edges. This will take roughly 4 to 5 minutes.
- Remove the pan from the heat, check for seasoning, and serve the greens with a small wedge of lemon for squeezing.
Video
Notes
**In place of (or in addition to) the black pepper, you could use a pinch or two of cayenne pepper, Aleppo pepper, or red pepper flakes. Don’t have a lemon? The acidic note of a light, final squeeze of lemon offers a lovely brightness and rounds out the flavor. If you don’t have one, a teaspoon or two of white wine vinegar could be used. Have a really big bunch of collards? Some bunches of collards weigh closer to two pounds. If you want to use them all, simply increase the oil and seasonings proportionately and use the widest skillet you have. Have leftovers? Cover and store in the refrigerator where they will keep for up to 5 days. Gently reheat before serving–although I think they taste great cold too!
Recipe adapted from Cookie+Kate
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