Collard greens can be very tough and bitter. I discovered the process of cooking them for 30 minutes, letting them cool covered for 20 minutes and then simmering them again for 30 minutes before serving. This way you can make them ahead. I made this discovery when pre-cooking them for a live TV show and when they were re-heated and cooked they were more delicious than any other time I had prepared them. Sometimes accidental discoveries are the best discoveries. Enjoy!



Total Time:

2 hours

To Prepare


  • 1 Tbsp. Olive oil

  • 1 Tbsp. Butter

  • 2 large shallots, chopped

  • 3 scallions, chopped, white and green parts

  • 1 tsp. red pepper flakes

  • 1 clove garlic

  • 1.5 Lbs. collard greens, chopped

  • 1 ½ C. vegetable stock

  • 9 cherry tomatoes halved

  • Kosher salt and freshly

  • ground pepper to taste



In a large skillet with a top, add the oil and butter and heat over medium heat.

Sauté the shallots and scallions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.  Add the chopped collard greens and combine ingredients. 

Add the vegetable stock, cover and bring to a simmer until the greens are tender, about 30 minutes.  Turn off heat and let rest and cool.

Before serving, simmer again for another 20 minutes uncovered.

Add the tomatoes and season with salt and freshly ground black pepper.

More Recipes

Chili Pistachio Pesto

Chili Pistachio Pesto

I love pesto and I love this pesto recipe. Here’s why: Sometimes if you are having a lot of dairy...

Nanny Bubby’s Challah

Nanny Bubby’s Challah

I love tradition. So many of us are only two generations removed from our ancestors who crossed...

Jicama Fries

Jicama Fries

I am always looking for things that are delicious and different to bring a smile to the faces of...