FoodLink - Purdue Extension

Julia's Sautéed and Steamed Collards


Collards are an all-time favorite side to any meal. This recipe starts with tender collards and adds a hint of “heat” from hot pepper flakes. Try this easy and tasty recipe at your next family gathering.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

25 min
20 min
Total Time
45 min
Servings: 8


16 cups chopped collards (small leaves)
2 tablespoons olive oil
4 large garlic cloves
1/2 teaspoon red pepper flakes
1 teaspoon salt-free seasoning


  1. Cut bottom stems from collards.
  2. Wash and cut collards into bite-size pieces. Place in cut greens in a colander and allow them to drain.
  3. Chop garlic cloves into small pieces.
  4. Place olive oil in large skillet and set on high heat.
  5. Place collards in skillet. Keep on sauté on high heat, turning frequently for about a minute. You will not need to add water because of the water already on the washed collards.
  6. Add garlic, red pepper flakes, and salt-free seasoning.
  7. Place cover on skillet, turn heat to low, and allow collards to steam until they are half their original volume and tender (15-20 minutes).