Sautéed Collards

Collards are the new Kale. The latter has become so popular in recent years that it has eclipsed its brassica cousins. Here at Tinicum CSA we’re planning to be ahead of the curve by recognizing the excellent culinary qualities of collard greens. I love Kale, but it can be a bit rough around the edges whereas Collards are smooth. Collards are like a softer version of kale and they’re very easy to prepare.


  • 3/4lb collards (chopped)
  • 2-3 garlic cloves (sliced)
  • 1 or more scallions (chopped)
  • 1-2 tablespoon olive oil
  • Salt & Pepper
  • 1 Tomato
  • 1 Egg
  • Preparation

    1. Slice the garlic and chop the scallions. Set aside in a small bowl.

    Chopped Garlic

    Chopped Scallions

    2. Rinse the collards.

    Collard Leaf in Salad Spinner

    3. De-stem the collards. This step is optional.

    Removing the Stems

    4. Chop the collards and set aside in a bowl.

    Chopped Collards

    5. In a large frying pan heat the olive oil. Once it is hot, sauté the garlic and scallions.

    Scallions & Garlic in Frying Pan

    6. As the scallions and garlic begin to brown, stir in the chopped collards. Add salt and pepper to taste. Cook for 5 minutes or until tender. Serve over pasta.

    Collards over Pasta

    To embellish this dish I sliced up one of the Tinicum CSA heirloom tomatoes.

    Prudens Purple Heirloom Tomato

    So the order is pasta, sautéed collards, a large slice of tomato, and a fried egg. Enjoy!

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