When we joined our CSA here in Dallas, I was both excited and scared. Excited to be receiving locally grown vegetables and fruits from a local farmer and scared because of the ‘what ifs’ that were rampant in my mind. What if I didn’t like the vegetables that were grown? What if we were given too much or too little per week? What if I couldn’t find any recipes to go along with the vegetables, and they all tasted like dirt because I messed up on the cooking aspect? What if, what if, what if.
Collard greens were one of the first vegetables we were given, and I was terrified, y’all. I can work with sweet and spicy peppers, green onions, sweet potatoes and the like, but collard greens? Or any other greens? I’m a Southern girl, and I’ve had some great greens in my time. Needless to say, I was terrified I wouldn’t do the leafy vegetables justice with my poor attempt to make them. I felt out of my element, and I turned to my trusty pal, Google, for some help.
After talking myself down from having a conniption fit, I realized I can do this.
And I did.
This recipe is crazy simple, and it’s crazy delicious. The greens — you can add a mixture of greens or go straight collards, whatever floats your boat — take on a meaty, hearty quality, and I could honestly eat this side as a entree any day. One piece of advice: Make sure to have some breath mints for afterward… because while this recipe is tasty, the garlic packs quite a punch!
- 7 cups chopped, mixed greens (I used a mixture of collard greens, kale and mustard greens)
- 1 tablespoon extra virgin olive oil
- 1½ tablespoons fresh minced garlic
- ½ tablespoon fresh-squeezed lemon juice
- Bring a large pot of salted water to a boil. When the water has reached a rolling boil, put the greens in it, boiling for a total of 15 minutes.
- Once the greens have shrunken and boiled for the 15 minutes, strain them and set aside.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the minced garlic to the pan, stirring until you can smell the garlic cooking.
- Add the drained greens to the pan, mixing with the garlic, and let sautee for 2-3 minutes.
- Pull the skillet off the heat and add the ½ tablespoon of lemon juice, stirring until the greens have soaked it in.
- Serve warm, and enjoy!
Do you have any cooking fears? Have you faced them?
Hello! My name is Erin. I'm the head cook and baker around these parts. I enjoy a nice iced latte in the morning. I carry my camera around with me at all times. And I am fascinated with 
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I tackled collard greens for the first time this weekend! And it was completely a case of “I’ve never made greens before and they kind of freak me out.” We did bacon in a big pot, added water and a bit of red pepper, then simmered nearly three pounds of collards for about 30 minutes. Easy and delicious!
Haha. I’m glad that I wasn’t the one one who had that freak out! And I’m happy to hear yours turned out wonderfully! They sound delicious, especially with that bacon and red pepper!
I love collard greens! We just joined a CSA three weeks ago and the only thing I’m having trouble with using is the squash. One squash a week is a LOT for 2 people! The spinach we get is amazing, though. I’ve been sauteeing it with olive oil, minced garlic, and red pepper flakes and serving it over bowtie pasta with a sprinkle of parm. YUM.
You and me both, girl. What kind of squash are they giving y’all? We’ve been given some squash, but we’ve been given smaller ones, so it’s a lot easier to handle. Aaaaaand that spinach sounds divine. Yum!
Cooking fear? Dealing with any recipe that calls for water bath. For one, I don’t own a bowl that would fit on any pan or pot of mine. Also, I’ve had a glass measuring jug burst to a million pieces some years ago because of hot liquid. I am still not over that phobia.
On sautéed greens, this is pretty much how we have our greens every single day. I like to cook any greens this way because it’s simple and the flavour of the greens is not masked by sauces and fuss. It’s fresh, healthy and easy.
Jayne, I totally feel you on the water bath, too! I’ve had a similar pitcher burst into a million pieces, and I don’t think I’ve ever used a water bath for that very reason.
I love that this is how y’all make greens at your home. They’re truly delicious, and I agree: it’s simple, and the flavor of the greens isn’t masked by anything. Thanks for stopping by and reading!
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