Skip to content
  • by

Pan Fried Collards


Serves 2-4.


  • 1 bunch fresh collard greens, well-cleaned
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 jalapeno, deseeded, minced
  • 1 clove garlic, minced
  • 1 medium tomato, chopped
  • 1/4 tsp sea salt


  1. Remove the thick stems from collards and stack them in 2-3 piles.
  2. Slice the collards into thin strips. Set aside.
  3. In a 12-inch large skillet or large heavy pot, warm the olive oil over medium heat. Add onion and saute 3 minutes, or until translucent.
  4. Add jalapenos and garlic. Saute another minute.
  5. Stir in the tomatoes. Add collards and blend well. Reduce heat to low and cover. Cook 5 minutes.
  6. Uncover and stir in the salt. Serve as a side dish, or ladle the collards over steamed rice for a light main dish.

Leave a Comment

Your email address will not be published. Required fields are marked *