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Collard greens have a taste somewhere between cabbage and kale; they are nutrient rich, containing ample amounts of vitamins A, K, B-6 and C, calcium, iron, and magnesium. This is the oldest leafy green of the Brassica family, dating back 2000 years! You can enjoy collard greens raw or cooked. Our recipe uses a quick stir-fry method with a play on Asian flavors with the use of sesame oil, red pepper flakes, soy sauce, and vinegar. This recipe makes a great side dish to any sausage or barbequed meat or if you are looking for a meatless alternative, Stir-fried Collard Greens add a great heartiness to any vegan dish!


  • 1 pound collard greens, stems removed
  • 1 garlic clove, minced
  • 1 tsp. olive oil
  • 1 tsp. sesame oil
  • Pinch of red pepper flakes
  • 1 Tbsp. soy sauce
  • 1 Tbsp. vinegar
Main Ingredient(s): Collard Greens, Garlic


  • Prep collard greens by washing and removing stems from the leaves, discard stems. Chop greens into 1 inch strips that are a few inches long.
  • Heat your wok (a large skillet will do) on medium heat, add oil, garlic, and red pepper flakes. Let garlic soften for about a minute. Add greens and stir until all greens have turned bright green, usually about 5 minutes.
  • Turn temperature up to medium- high and stir- fry for just 30 more seconds or until greens are just tender.
  • Toss with soy sauce and vinegar. Taste and adjust seasoning as needed. Serve hot.
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: July 27, 2022