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Collard greens


Yields 4 servings

I have tremendous affection for this dish, one of my mother’s favourites.


  • 2–3 lb collard greens
  • 2 cloves of garlic (minced)
  • 2 Tbsp salted butter
  • Canola oil
  • Juice of 1 lemon


  1. Remove and discard the fibrous stems and center from the greens. 
  2. Cut leaves into 1-inch pieces.
  3. In a pot of boiling water cook collards for approximately 15 minutes.
  4. Drain, pressing out any excess liquid. (ladle on back of a large serving spoon)
  5. In a larger heavy skillet heat butter and oil and minced garlic. 
  6. When garlic starts to burn add collards.
  7. Salt and pepper to taste.
  8. In about 5 minutes, add lemon juice liberally and place in serving dish.

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East Coast Living