La Cosecha CSA


Garlicky Collard Greens

Source: from

Collard greens are a bitter green related to kale that are delicious steamed, sautéed or simmered.


  • 1 bunch(es) large bunch collard greens
  • 2 cloves garlic, minced
  • ½ tsp kosher salt
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt and pepper to taste


  1. Wash collard greens. Gather bunches of the leaves together and roll them up into a bundle. Thinly slice the bundles crosswise, an easy way to cut the leaves into thin strips.
  2. Finely chop the garlic (or mash the garlic with the kosher salt with a mortar and pestle).
  3. Heat olive oil in a heavy skillet (cast iron works well) over medium heat. Add garlic and salt, and cook, stirring, until the garlic is just golden and fragrant.
  4. Add the greens and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
  5. Season greens with more salt and pepper to taste, and serve warm.
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