Lemon-Thyme Collard Greens

  • Yield: 4 to 6 servings


1bunch collard greens, heavy center stems removed
2tablespoons extra-virgin olive oil
1medium Spanish onion, chopped
2 garlic cloves, minced
1/4teaspoon crushed dried red pepper flakes
4sprigs 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.  

Nutritional Info *per serving

  • Calories 63
  • Fat 5g
  • Saturated Fat .67g
  • Cholesterol 0mg
  • Sodium 341mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 2g
  • Protein 1g