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Collard Greens

Recipe by Chef Marvin Woods


  • 2 tablespoons canola oil
  • 1 cup onion diced
  • 4 cloves fresh garlic minced
  • 1/4 cup smoked paprika
  • 1 (2lbs) large bunch collard greens
  • 1 tablespoon red pepper flakes
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons kosher salt


Wash the collard greens 3 times in a sink filled with water and remove with your hands. Remove the stems that run down the center by holding the leaf in one hand and stripping the leaf down with the other hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place oil in a large pot over medium high heat. Add the onions and cook for 2 minutes. Add the garlic and cook for an additional minute. Add the smoked paprika, greens and red pepper flakes. Cook for 25 to 30 minutes, stirring occasionally. Check seasoning, add the kosher salt if needed. 


4-6 servings

Nutritional Information

Calories: 178
Fat: 8.9g
Cholesterol: 0g
Carbohydrate: 23.4g
Protein: 7.4g
Sodium: 791.1mg
Fiber: 11.4g


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