Savor the Flavor of Flint

Collard Greens





Allergy Alert


Nutrition Information

  Excellent source of Calcium

  Excellent source of Vitamin C

Nutrition Information per Serving: Calories 260, Total Fat 12g, Carbohydrates 33g, Protein 13g, Dietary Fiber 19g, Sodium 100mg


2-3 bunches of collard greens, washed
1 large onion
3 tbsp. safflower oil Tip: Substitute with olive or vegetable oil
1 garlic clove, peeled and smashed, optional
1 Anaheim pepper or green pepper, optional
Salt and pepper to taste
* Click to ingredient to choose one


Slice or tear the collard green leaves off their stalks. Roll leaves and cut them to about one-inch slices.
In a medium to large pot, cover the bottom with 1-2 inches of water. Bring water to a boil.
Place slices onion in the boiling water, along with the garlic (if using). Add the green pepper (if using), sliced greens, and then the oil. Cover pot, turn the heat down to medium-low and cook for about 10 minutes. Stir the greens, onion, and garlic so that all the seasonings are thoroughly mixed. Cook for approximately 5 more minutes.
Serve plain or with hot pepper sauce, southern chow or sliced onions, and tomatoes. Kale, turnips, and mustard greens can be cooked with the same recipe; however, turnips and mustard greens cook best when not chopped but large hard stems are removed.