WEBSITE Collard title

Collard greens often have a bad reputation for being tough, chewy and bitter. This is due to cooking them for too short of a time or without enough seasoning. Try one of these two recipes below-they are sure to change your opinion about these vitamin-packed greens.

Look below to find more info about collard greens including: health benefits, how to store, general cooking tips and greens recipes.

Health Benefits to Collard Greens:

  • Excellent source of vitamin K, which is necessary for healthy blood clotting. 
  • Excellent source of vitamin A, which helps keep our bodies healthy and helps our vision.
  • Excellent source of manganese, which helps with bone and skin health.
  • Excellent source of vitamin C,  which helps keep our bodies healthy.
  • Excellent source of fiber, which helps regulate your body and cholesterol levels.

How to Store Collard Greens:

  • Store collard greens in plastic bag in refrigerator for up to 7 days.
  • If cooked, store collard greens in a closed container in the fridge for up to a week or in a freezer for up to a year.

Collard Greens Tips:

  • Clean greens in a filled sink or bowl of water until all dirt is removed. This may take multiple changes of water, depending on the greens.
  • Tear greens from stems before chopping into small ribbons.
  • Boiling greens removes some of the bitter flavor.

Zesty collard greens and tomatoes are a perfect side dish for your weeknight dinner.

Final greens WEBSITE

Greens and Tomatoes

Download the Printer Friendly version here.

This dish goes great over brown rice alongside baked chicken!

  • 1 1/2 cup onion, chopped
  • 6 cloves garlic, minced (or 3/4 Tbl garlic powder)
  • 2 Tbl oil 
  • 1 bunch collard greens (about 12 stems)
  • Red Pepper flakes to taste
  • 1 (15 oz) can diced tomatoes
  • 1 Tbl vinegar
  1. Rinse greens thoroughly. Strip greens from the stem, roll together the long way and chop into ribbons.
  2. Heat a large skillet over medium heat. Add oil and onions to the pan and cook for 7-10 minutes or until onions begin to brown.
  3. Add garlic and cook 2 more minutes.
  4. Add greens and crushed red pepper flakes to the pan. Cook, stirring frequently, for 5-7 minutes.
  5. Add tomatoes and vinegar to the pan. Bring to a boil and simmer for 3-5 minutes.

Makes 4 servings 

Check out this recipe our Pittsburgh Health Corps members, Maddie and Liz, created. This Fritatta is a perfect breakfast or dinner weeknight meal.

Website photo


Greens Frittata

Download the Printer Friendly version here.

Keep your leftovers from Greens & Tomatoes and add to eggs, salt and pepper.

  • 2 Tbl olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups collard greens, stems removed and cut into small pieces
  • 10 large eggs
  • Salt
  • Pepper
  1. Heat the oil in a large cast iron skillet over medium heat. Add the onion and cook until edges begin to brown, about 5 minutes.
  2. Add garlic and cook for 2 minutes.
  3. Stir in the collard greens and 1 tablespoon of water and reduce heat to medium-low. Cook, stirring occasionally, until greens are soft, about 10-15 minutes. Season with salt and pepper.
  4. While greens are cooking, turn on oven broiler.
  5. Whisk eggs, and season lightly with salt and pepper. Remove cover from greens, and pour eggs on top.
  6. Cook uncovered until the edges of the frittata are set, about 5 minutes.
  7. Transfer skillet to the oven, and broil until the top is set and lightly browned, about 4 additional minutes.

Makes 6 servings