Recipe: (Really) Quick-Sauteed Collard Ribbons


(Really) Quick-Sauteed Collard Ribbons

If you would like start your collard adventure with a very mellow flavored, REALLY quick cooking recipe (cooking time: 1 minute) – try this! I made a few adjustments to a recipe that was originally published by Fine Cooking (June/July 2010), that I found on a GREAT website: The combination of malt vinegar and maple syrup might sound a bit odd, but it tastes wonderful!!!

1/4 orange or lemon (fresh)
1/2 Tbs. malt vinegar
1 tsp. maple syrup
1 bunch collard greens (washed, stem removed, rolled and cut into thin ribbons- also called “chiffonade”)
1-2 Tbs. vegetable broth (in place of olive oil)
1-2 small cloves garlic, lightly smashed and peeled (use more garlic if you are a fan!)
Pinch crushed red pepper flakes
Kosher salt


  1. Toss the collard ribbons with a generous squeeze of fresh lemon or orange juice and set aside.
  2. In a small bowl, whisk the malt vinegar and maple syrup.
  3. Heat the broth in a skillet over medium-high heat, add the garlic and cook until just lightly browned.
  4. Remove the garlic with a slotted spoon/fork and set aside.
  5. Add the pepper flakes to the hot pan, and immediately add the collards and 1/2 tsp salt.
  6. Stir/toss the collards for about 1 minute (greens will be bright to dark green and slightly wilted).
  7. Do not overcook, as the greens can toughen.
  8. Add the garlic back into the pan with the greens, drizzle on the maple-vinegar mixture, stir well, and enjoy right away!

Read all about getting calcium from greens in my newspaper article that featured this recipe, as well as a Collard Slaw and a Wrap!

These quick greens will be ready in a jiffy!

These quick greens will be ready in a jiffy!

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