Scrumptious Collard Greens

By Fruits & Veggies - More Matters
Delicious and lower in fat than Mama's recipe!

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  • Prep Time: 65 minutes

Side Dishes

Serves: 8
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: White, Green


4 pounds collard greens
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 cup chicken broth
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon crushed red pepper


Rinse greens well. 

Remove stems from leaves. 

Cut leaves into 2” pieces. 

In 8 quart saucepot, heat oil over MEDIUM heat until hot. 

Add garlic and cook 30 seconds or until golden, stirring constantly. 

Add as many collard leaves as possible, broth, vinegar, salt, sugar, and crushed red pepper, stirring to wilt greens. 

Add remaining greens in batches. 

Cover saucepot and cook greens 45 minutes or until very tender and most of liquid evaporates, stirring occasionally.

Each serving provides: an excellent source of vitamin A, vitamin C, folate and a good source of calcium and fiber.

Nutritional Information

  • Calories:    52
  • Carbohydrates:    7g
  • Total Fat:    2.2g
  • Cholesterol:    0mg
  • Saturated Fat:   0.3g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    33%
  • Sodium:    206 mg
  • Protein:    3g
  • Recipe Credit
  • Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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