Tested till perfect Collards with Garlic and Pepper Flakes
Collards with Garlic and Pepper Flakes
Photography by Matthew Kimura

Collards with Garlic and Pepper Flakes

This simple dish is a good starter recipe for slightly bitter but nutritious collards.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

Recipe4 out of 5 based on 2 ratings.
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  • Portion size 4 to 6


  • 2 bunches 2bunchescollard greens, (about 2-1/2 lb/1.25 kg)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsphot pepper flakes
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Trim stems from collard greens and discard. In batches, stack leaves and, starting at side, roll up into tube. Cut crosswise into shreds. Set aside.

In large shallow Dutch oven, heat oil over medium-high heat; sauté garlic, salt and hot pepper flakes until fragrant, about 1 minute. Add collards; sauté until wilted, about 3 minutes.

Add 1/2 cup (125 mL) water; cover and steam over medium heat, stirring occasionally and adding more water if liquid evaporates, until collards are tender, about 25 minutes.

Additional information :

When rolling the collards together and cutting into thin strips or shreds, you are cutting into a chiffonade. Literally translated, this French phrase means "made of rags."

Nutritional Information Per each of 6 servings: about

cal 76 pro 2g total fat 5g sat. fat 1g
carb 8g fibre 3g chol 0mg sodium 211mg

% RDI:

calcium 14 iron 1 vit A 34 vit C 27
folate 4
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