Oxbow Farm & Conservation Center

Will’s Collard Greens

So simple and an oh so tasty way to eat your greens. I like to use toasted peanut oil which compliments collards beautifully. From Will Allen of Growing Power, featured in From Asparagus to Zucchini 


  • 1 bunch collard greens, stems cut out and discarded
  • 1/4 C olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sugar
  • 1 tsp minced garlic (you can also use green garlic or garlic scapes when available)

  • Wash the collard leaves and stack them (5-10 leaves at a time).  Roll them up tightly, then slice thinly so you have a chiffonade of greens.

  • Heat the olive oil in a large pan over medium heat with salt, pepper, sugar, and garlic.  When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens.  Add more oil if necessary.