Delicious Greens

Source: Loving Your Family Curriculum Guidebook, page 12.

Serving size: 1/4 of recipe

Servings per recipe: 4

Greens are a nutrient powerhouse, and easy to prepare.

View Nutrition Facts


  • 1/2 pound mustard or collard greens
  • 2 cups shredded cabbage
  • 1 tablespoon vegetable or olive oil
  • 2 tablespoons minced garlic
  • 1 chopped onion
  • 1 tablespoon vinegar


Cutting board & sharp knife, measuring cups and spoons, large saucepan, colander, large nonstick skillet, mixing spoon


1. Rinse greens, remove stems, and tear in small pieces.

2. In a large saucepan, boil 3 quarts of water.
3. Add greens, return to a boil, and cook 3 minutes. Add cabbage and cook 1 more minute. Drain in colander.
4. Heat a large nonstick skillet over medium high heat. Add oil and sauté garlic and onion until light brown, about 3 minutes.
5. Add greens and vinegar and cook briefly, about 3 minutes. Serve hot.


To boost the protein in this dish, add a can of beans.

To spice up this dish, add some cayenne to taste, or a whole chili pepper.

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.