Not-Yo-Mama’s Collard Greens


Not-Yo-Mama’s Collard Greens

Recipe type: Yield: 4-6 Prep time: Cook time: Total time:

A healthy take on collard greens


3 bunches   Collard greens – soaked, de-stemmed & cut
2 T               Olive oil or coconut oil 
1                  Onion – large, chopped
1 t                Red pepper flakes 
1                  Garlic clove – minced, or 1 teaspoon granulated garlic
2 T               Coconut liquid aminos 
2 T               Balsamic vinegar 
4 C               Vegetable stock 
2                  Tomato – chopped
   Garlic salt and pepper – to taste


  2. Soak collard greens in a large sink or steel bowl.
  3. Pick through the greens and discard yellow leaves and any thick stems.
  4. Dry and cut out the thicker stem of the collard greens.
  5. Stack 3-4 leaves and roll the leaves crosswise into tiny strips or chop into 1/4” strips. 
  6. In a large pot over medium heat, heat the oil.
  7. Sauté the onions until slightly softened, about 4-5 minutes, then add the red pepper flakes, and garlic, cook another minute.
  8. Add collard greens and cook another minute.
  9. Add the vegetable stock, coconut liquid aminos and balsamic vinegar, cover and bring to a simmer.
  10. Add filtered water as needed.
  11. Cook until greens are tender, about 40 minutes.
  12. Add or garnish with tomatoes and season with salt and freshly ground black pepper. 
  14. TIP: It takes a lot of will power and patience to get rid of the grit that loves to cling to these green leaves. Because rinsing is not enough, I recommend you soak them ahead of time. You can fill a clean sink with cold water and sprinkle the greens with salt. I recommend you clean the sink again then let the greens soak one to two more times. After soaking, then remove the coarse stem from the leaves with a knife. Cleaning greens can be fun for the kids since they have little fingers. It helps them to understand the concept of “farm-to-table” foods.

Published on by

Print Friendly, PDF & Email