Collard Greens with Tomatoes and Garlic
Brighten up your dinner table with this vibrant and flavorful recipe for Collard Greens with Tomatoes and Garlic! This wholesome dish combines tender ribbons of collard greens with the sweet burst of cherry tomatoes and the aromatic richness of sautéed garlic, all simmered to perfection in a light vegetable broth. A touch of red pepper flakes adds gentle heat, while a drizzle of fresh lemon juice elevates the flavors with a zesty finish. Nutrient-packed and ready in under 40 minutes, this recipe is the perfect side dish for weeknight meals or holiday feasts. Pair it with roasted meats, fish, or grains for a deliciously balanced meal that celebrates the natural goodness of fresh vegetables. Keywords: collard greens recipe, garlic and tomatoes, healthy side dish, vegetable-packed recipes.
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Recipe Information
Ingredients
- 1 bunch collard greens
- 2 tablespoons olive oil
- 4 large garlic cloves
- 1.5 cups cherry tomatoes
- 0.5 cup vegetable broth
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Thoroughly wash the collard greens under cold water. Pat them dry with a clean towel. Use a knife to remove the tough stems from the leaves, then stack several leaves together, roll them into a cigar shape, and slice them into thin ribbons (chiffonade). Set aside.
Mince the garlic cloves finely. Halve the cherry tomatoes if they are large or leave them whole if they are small.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic to the heated oil and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Add the cherry tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Gradually add the collard greens to the skillet, tossing them with tongs to coat them in the tomato and garlic mixture. You may need to add the greens in batches as they wilt and make more room in the pan.
Pour the vegetable broth into the pan and sprinkle in the red pepper flakes, salt, and black pepper. Stir well.
Reduce the heat to low, cover the skillet with a lid, and let the collard greens simmer for 10-12 minutes, stirring occasionally, until they are tender.
Remove the lid and increase the heat to medium-high for 2-3 minutes to allow any excess liquid to evaporate, stirring occasionally.
Drizzle the lemon juice over the cooked collard greens and tomatoes. Stir to combine.
Taste and adjust seasoning if needed before serving.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
