Quick-cooked shredded collards

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 large bunch collard greens (about 1 pound/455 g)
  • 2 tablespoons olive oil or schmaltz
  • 2 cloves garlic, chopped
  • 3 or 4 chiles de árbol
  • Salt
  • Vinegar-based hot sauce


Morning or Evening

Wash the collards and pull out the tough center ribs (anything thicker than a pencil). Stack the leaves, roll them up, and cut the roll crosswise into ½-inch (12-mm) strips. Put in a bag and refrigerate if doing this in the morning.


In a Dutch oven, heat the oil over medium heat. When it shimmers, add the garlic and chiles. Cook, stirring, until the garlic is golden, about 3 minutes. Pile in the collards and toss with tongs for 2 to 3 minutes. Add a good pinch of salt and 1 cup (240 ml) water, cover, and simmer until the collards are almost tender, about 5 minutes. Uncover and simmer for another 3 to 5 minutes. Serve with the hot sauce on the side.