Serves 8 to 10

  • 3 bunches collard greens (about 3 pounds), stemmed and ribs removed
  • 1/4 cup extra-virgin olive oil
  • 9 garlic cloves, minced
  • 1/4 tsp. coarse salt, plus more for seasoning


Active time: 15 minutes
Total time: 1 hour

Stack collard greens with larger leaves on bottom. Tightly roll stacks lengthwise, like a cigar. Using a knife, slice crosswise as thinly as possible.

In a large skillet, heat oil and garlic over medium heat, stirring, until garlic is golden brown, 2 to 3 minutes. Add collard greens, folding with tongs so garlic gets tossed with greens, and cook until greens start to wilt, about 1 minute. Add salt and continue folding until collard greens wilt and start to release their moisture, 2 to 3 minutes. Transfer collards to a serving bowl. Season with salt to taste and serve.

Excerpted from Mad Hungry Family by Lucinda Scala Quinn


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