Lemon-Thyme Collard Greens

Kitchen Tested
  • Yield 4 to 6 servings

Not your traditional collard greens, this version is fresh and light.


1 bunch collard greens, heavy center stems removed
2 tablespoons extra-virgin olive oil
1 medium Spanish onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed dried red pepper flakes
4 sprigs fresh thyme
1 (15-ounce) can vegetable broth
Salt, to taste
Juice of 1 lemon


  1. Wash the collard greens well and roll a few leaves at a time into a tight cylinder. Slice across the cylinder to produce thin strands. Repeat until all leaves are cut.
  2. Heat oil in a large saute pan and add the onions and garlic. Saute 5 minutes until browned lightly. Add pepper flakes, thyme sprig and cut collard greens. Continue to saute 2 minutes. Add vegetable broth, bring to a boil over medium-high heat, reduce heat and simmer 4 minutes or until greens are just tender. Season with salt and lemon juice and serve.  



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