You can quickly saute collards like you do kale and chard, but I think collards really shine when they are braised.
Braising breaks down the collards and makes them silky. I love the taste and texture of braised collards served over rice or corn bread.
Here is a basic braised collard recipes. You can sub stock instead of tomatoes if you like, and you can braise the collards for 20 minutes, up to two hours or so for very done collards.
I like them cooked a somewhere in between, like an hour or so. But taste as you go and see how you like your collards.
The beauty of braising is you don’t lose any of the nutrients, they are all in the braising liquid.
Braised Collard Greens with Tomatoes
1 bunch of collard greens, washed, stems removed
14.5 oz can tomatoes
1 large onion, diced
2 – 4 cloves garlic, minced
1 tablespoon olive oil
1 cup water or cooking stock
salt + pepper to taste
a sprinkling of smoked paprika and a glug of cider vinegar are optional but delicious.
Roll washed and stemmed collard leaves in to a large bundle. Slice into one inch ribbons.
Heat olive oil over medium heat. Cook onions and garlic over medium heat until onions soften and start to turn translucent. Add tomatoes to the pan, bring to a simmer. Add collard greens and a dash of salt + pepper, in batches, tossing with tongs to wilt. Add water to the pan and simmer on medium heat for 30 minutes or up to 2 hours, until collards are thoroughly cooked.
Season to taste with salt and pepper.
This is what it looks like after about 30 minutes. So, take it to here or further and enjoy.