You can make this with other greens, too, like swiss chard. It’s pretty much the swiss chard recipe, with some carrots.


  • collards (or other greens)
  • carrots
  • onion
  • garlic clove(s)
  • salt
  • 100% extra virgin, expeller pressed (cold pressed) olive oil
  • water

Proportions: I used two collard leaves, which were large, plus the little leaves from the same stalks, two carrots, and I think 1/2 onion, or maybe it was a whole onion. I think 1/2, and at least 2 or 3 cloves of garlic. The recipe served two, but you may like to adjust the amount of the ingredients based on how much you need/would like to make.

To Make:

  1. Rinse greens. Make sure there are no bugs. For collards, remove the stalk.
  2. Put greens into a pan.
  3. Put a little bit of water into the pan (just enough to keep the greens from sticking to the pan and burning).
  4. Roll leaves and slice into strips.
  5. Rinse/wash/scrub and peel carrots and/or rinse carrots after peeling.
  6. Slice carrots.
  7. Peel and slice onion (small or large pieces depends on your preference).
  8. Add all to the pan.
  9. Peel and crush garlic into the pan.
  10. Add a little bit of salt (recommended: a pinch for two big greens and two carrots).
  11. Mix.
  12. Bring water to a boil.
  13. Cover, reduce heat and steam for about 10 minutes or until carrots, onions, and greens begin to get tender.
  14. Add oil (recommended: anywhere from 1-3 tbsp for 2 big greens and 2 carrots).
  15. Mix.
  16. Steam for a few more minutes (5-10) or until veggies are tender. Or you can add the oil just before serving.



Categories: greens, vegetable dishes | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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