Quick Collard Greens

Quick Collard Greens

rohini 0

"A vegetarian collard green recipe that's a great side."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 123 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a non-stick skillet. Cook and stir onion until fragrant, about 2 minutes. Add sweet potato and garlic; continue to cook and stir for 1 minute. Stir collard greens, ginger, and salt into onion mixture until vegetables begin to soften, about 3 minutes more.
  2. Pour water into vegetables and cover skillet. Simmer until greens are tender, about 5 minutes.



I thought this was pretty good. I cooked each step a little longer. Next time I'll put in more sweet potato.

Collards are vary earthy greens. Its not my taist. I like bok choi better.