Stir-fried Collard Greens


Collard Greens are a remarkably versatile green. Instead of the typical preparation of boiling them for hours on end, I decided to switch it up a bit to spice up some leftovers that I had.


Cleaning the greens is a first, then separating the leaf from the stem.


Then… Tightly roll the greens into a tight coil and slice into thin strips.


Add to a heated wok, I opt for soybean or avocado oil because of the higher burn temp.

Add thinly sliced garlic, red pepper and onion (see the theme) stir-fry for 6-7 minutes, but don’t overdo it. Your cue to stop is when they are dark green.


Add to the top of a bed of rice, noodles or couscous

And your leftovers are reborn!



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