- 1 teaspoon oil
- 1/4 cup chopped onion (1⁄4 medium onion)
- 1/4 cup dried cranberries
- 1 clove garlic, minced or 1/4 teaspoon garlic powder
- 6 cups chopped collards (leaf portion, no stems)
- Juice from 1/2 orange (about 1/4 cup)
- 1/4 cup water, as needed
- Add oil and onion to large skillet. Stir and saute over medium-high heat (350 degrees in an electric skillet) until onion is clear.
- Add cranberries and garlic. Continue to saute for 2 to 3 minutes.
- Add collards. Pour or squeeze orange juice over top of collards.
- Cover skillet and simmer about 15 minutes until collards are wilted and tender. Add water if mixture begins to stick.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
These greens and cranberries taste delicious, as is. To mix up the flavors, try adding any of the following:
1 Tbsp of vinegar
2 Tbsp sunflower seeds or sesame seeds
1/2 tsp hot pepper flakes
More About Collard Greens
How to Select
Choose bunches with crisp, dark green leaves and no yellowing.
How to Store
Refrigerate up to 5 days in a plastic bag. To freeze, steam greens, chop into pieces, and freeze in plastic bags.
How to Prepare
Separate leaves and rinse. Dry in salad spinner or between towels. Cut leaves in strips. Steam, sauté, stir-fry, or simmer. Simmer with chopped onions, garlic and lemon juice, until leaves are tender. Add to soups and curry dishes.