Classic Sauteed Collard Greens

Quick Info

Dinner Vegetable 15-30 min 4


Classic Sauteed Collard Greens


  • 2 1⁄2 lbs. Organic Valley® Collard Greens
  • 3 fresh garlic cloves, minced
  • 2 Tbsp. Organic Valley® European-style Cultured Butter
  • 1 tsp. lemon juice, fresh squeezed
  • Salt and Pepper to taste


Wash Organic Valley® Collard Greens and remove stems. Cut leaves into 1-inch pieces.

In large pot of boiling water, cook prepared collards for 10-15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Peel and mince garlic. In a 12-inch heavy skillet, heat Organic Valley® European-style Butter over medium high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Saute collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with freshly squeezed lemon juice and toss to coat.

Meat option: toss bits of crisp cooked Organic Prairie® Hardwood Smoked Bacon into the collards.

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