Best 10 Stir Fry Collard Green Recipes

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**Explore a Culinary Journey with Stir-Fry Collard Greens: A Medley of Vibrant Recipes**

Embark on a culinary adventure as we delve into the world of stir-fried collard greens, a delectable dish bursting with flavors and textures. Discover a diverse collection of recipes that showcase the versatility of this leafy green, each offering a unique twist on this Southern classic. From the classic Southern-style stir-fry to innovative fusion dishes, this article presents a symphony of flavors that will tantalize your taste buds. Whether you prefer a traditional approach or a modern culinary fusion, there's a recipe here to satisfy every palate. Get ready to elevate your mealtimes with the vibrant flavors and health benefits that stir-fried collard greens have to offer.

Let's cook with our recipes!

PAN-FRIED COLLARD GREENS



Pan-Fried Collard Greens image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 thick bacon slices, chopped into large pieces
1 large onion, diced
3 cloves garlic, minced
2 pounds collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped
1 tablespoon honey
A few dashes of hot sauce
Kosher salt and freshly cracked black pepper

Steps:

  • Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
  • Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

STIR-FRIED COLLARD GREENS



Stir-fried Collard Greens image

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Provided by Kathleen Riemer

Categories     Vegetables

Number Of Ingredients 7

2 1/2 to 3 pounds collard greens
2 tablespoons peanut or vegetable oil
3 to 4 cloves garlic, minced
2 tablespoons oyster sauce, mixed with 2 tablespoons water
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional)
salt and pepper to taste

Steps:

  • 1. .Wash the collard greens and trim the hard ends off. Cut the leaves into small pieces, approximately 2 inches by 2 inches. 2.Prepare a large bowl of ice water and set aside. 3.Bring a pot of water to boil. Working in 2 or 3 batches, blanch the greens for 1 minute (begin counting after the water returns to a boil.) Immediately transfer the greens to the ice water to cool. Drain well, then squeeze out the excess water with your hands. Spread the greens on kitchen towels and pat them dry, as the excess water will cause the oil in the wok to spit. Repeat with the remaining batch(es). 4.Heat a wok over medium-high heat until a drop of water evaporates on contact. Add the oil and swirl to coat the bottom. Add the garlic and stir-fry until aromatic, about 30 seconds. Add the greens and stir-fry for 1 minute. Stir in the oyster sauce mixture, sugar, and optional red pepper flakes. Lower the heat to medium-low and allow the greens to cook for another 3 to 4minutes, stirring occasionally. Season to taste with salt and pepper. Transfer the greens to a plate and serve.

STIR-FRIED ASIAN COLLARD GREENS



Stir-Fried Asian Collard Greens image

This stir-fried, Asian-inspired, fast and easy way to prepare collard greens doesn't have the 'slimy' factor in long-cooked versions, making it a hit with my picky family!

Provided by runnerk

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 bunch collard greens - rinsed, trimmed, and chopped
½ cup vegetable broth
1 tablespoon soy sauce
¼ teaspoon sesame oil

Steps:

  • Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 5.4 g, Fat 4 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 0.8 g

STIR-FRIED COLLARDS



Stir-Fried Collards image

Recipes sometimes tell a much larger story about migration and place, as traditional ingredients step aside for what may be more readily available. Such is the case with this dish from Yung Chow, published in The Times in 2003 with an article about the history of Chinese American families who settled in the Mississippi Delta. When Ms. Chow couldn't find Chinese broccoli or bok choy in her local markets, she turned to collard greens, which she stir-fried with garlic and flavored with oyster sauce. Amanda Hesser, who included this recipe in "The Essential New York Times Cookbook," said that the wok "really brings out the minerality of collards, and this goes so well with the sweetness of oyster sauce."

Provided by Joan Nathan

Categories     vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

3 bunches tender collard greens (21/2 to 3 pounds total)
Salt
2 tablespoons peanut or canola oil
6 garlic cloves, chopped
A few grinds of black pepper
2 to 3 tablespoons oyster sauce
1/2 teaspoon granulated sugar

Steps:

  • Bring a large pot of water to a boil. Have a bowl of ice water ready. Wash and trim the greens, and cut into 2-by-3-inch pieces. Blanch in batches in the boiling water for 1 minute (begin counting after the water returns to a boil), then immediately transfer to the bowl of ice water. Drain well. Lift the greens up by handfuls and squeeze out the excess water, then spread out on a kitchen towel and pat dry.
  • Heat a wok over high heat (medium-high if you have a powerful stove), then season with salt and let it brown lightly. Add the oil. When the oil is hot, add the garlic and stir until lightly browned. Add the greens and pepper and stir-fry for about 1 minute. Stir in 2 tablespoons oyster sauce and the sugar, then taste and adjust the seasoning. Serve immediately.

STIR FRIED COLLARD GREENS



Stir Fried Collard Greens image

Provided by Food Network

Categories     side-dish

Time 20m

Number Of Ingredients 4

2 pounds fresh collard greens
3 tablespoons pure olive oil
1 medium-size onion, minced
2 cloves garlic, minced

Steps:

  • Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.

STIR FRY COLLARD GREEN



Stir Fry Collard Green image

Make and share this Stir Fry Collard Green recipe from Food.com.

Provided by Kharah

Categories     Collard Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

3 slices bacon
2 garlic, minced
1/2 small onion, chopped
1 bunch collard greens, rinsed, trimmed
salt and black pepper, to taste
5 tablespoons olive oil

Steps:

  • Heat olive oil in a large pan over medium heat.
  • Cook bacon until crispy.
  • Remove from pan, and crumbly.
  • Add garlic and onion and gently sauté until fragrant.
  • Add collard stir fry until crispy tender.
  • Add bacon and season with salt and pepper.
  • Serve.

Nutrition Facts : Calories 312.5, Fat 25.2, SaturatedFat 5, Cholesterol 11.6, Sodium 170.1, Carbohydrate 17.9, Fiber 4.7, Sugar 1.2, Protein 7

SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE



Spicy Stir-Fried Collard Greens With Red or Green Cabbage image

Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don't require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
2 teaspoons minced ginger
2 garlic cloves, minced
1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbage
1 pound collard greens, stemmed and roughly chopped
salt to taste

Steps:

  • In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
  • Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams

HOT AND SPICY GREENS



Hot and Spicy Greens image

Give this stir-fry version of collard greens a try. It departs from the traditional southern version, but it's definitely worth a taste test!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 5

2 tablespoons butter or margarine
2 tablespoons finely chopped onion
1 to 2 teaspoons grated gingerroot
2 pounds collard greens or spinach, coarsely chopped
1 serrano chili, seeded and finely chopped

Steps:

  • Melt butter in Dutch oven over medium heat.
  • Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg

ASIAN STIR-FRIED COLLARD GREENS



Asian Stir-Fried Collard Greens image

This is my Asian twist on my country collard greens. These collards are quick and easy and very tasty! Cooking with Love & Passion sw:)

Provided by Sherri Williams

Categories     Vegetables

Time 30m

Number Of Ingredients 11

1/3 lb bacon, sliced in pieces or favorite smoked pork
1 onion, sliced
4-5 garlic cloves, minced
1/4 c uncle gary's gourmet peppers or favorite
1 Tbsp ginger, grated
1 Tbsp crushed red pepper flakes
32 oz fresh shredded collard greens
1 Tbsp sesame oil
1/4 c soy sauce
2 Tbsp fish sauce
1 Tbsp sugar or sugar substitute

Steps:

  • 1. In a large heated skillet, fry bacon until crispy.
  • 2. Add onion, garlic, gourmet peppers, ginger and crushed red pepper to the skillet. Stir fry until onion ares translucent.
  • 3. Add collard greens. Stir-fry for about 10-12 minutes on medium-high heat. Add remaining ingredients and a little water if needed. Cook for an additional minute or so.

SAUTEED COLLARD GREENS WITH GARLIC



Sauteed Collard Greens with Garlic image

Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
Coarse salt
1/2 cup water

Steps:

  • Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
  • Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

Tips:

  • Choose tender collard greens with deep green leaves. Avoid wilted or blemished leaves.
  • Wash the collard greens thoroughly to remove any dirt or grit. Cut out the tough center rib from each leaf.
  • Slice the collard greens into thin ribbons or chop them into bite-sized pieces.
  • Heat a large skillet or wok over medium-high heat. Add a little oil and swirl to coat the pan.
  • Add the collard greens to the pan and stir-fry for a few minutes, until they begin to wilt and soften.
  • Add your desired seasonings and sauce ingredients to the pan. Stir-fry for a few more minutes, until the collard greens are tender and cooked to your liking.
  • Serve the stir-fried collard greens immediately as a side dish or main course.

Conclusion:

Stir-fried collard greens are a delicious and nutritious dish that can be enjoyed as a side dish or main course. They are a great way to get your daily dose of vitamins and minerals, and they can be easily customized to your liking. With a few simple ingredients and a little bit of time, you can create a healthy and flavorful dish that the whole family will love.

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