Healthy Collard Greens Recipe

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Kale and Collard Greens

This healthy collard greens recipe has more than just collards – it also includes kale, spinach and swiss chard.   Feel free to add in any greens that you want or have on hand or you can use only collard greens.  The macerated shallot vinaigrette on these steamed greens is a secret weapon that you can have on hand for a ton of different recipes.  The dressing is subtle and well balanced with sweetness, tang, acid and salt.  These greens on their own are amazing and will make you actually WANT to eat your greens. The simplest form of this recipe is a vegan collard greens version but I offer the option to enhance it by adding quail eggs on top, which you will see in photos below.  

Instant pot collard greens is a good way to steam them and it only takes a couple of minutes.  Slow cooker collard greens or crockpot collard greens are a couple other cooking methods that will work great as well.  Cooking collard greens is easy and the most hands off simple way is to steam or instant pot cook them.  

Homemade collard greens are always better than buying canned or frozen.  This recipe is simple, easy and quick to make on any week night.  You can have a high quality, delicious and healthy meal within 15 minutes!  Adding the vinaigrette and quail eggs make these homemade collard greens totally elevated and unique.

Southern collard greens is the most well known type of collards.  Try out this different spin on the famous classic collards. This is the best collard greens recipe I have had and know you will also love it.

Soul Food Greens

Try this recipe in its simplest form if you are desiring collard greens without meat. Just the steamed greens, macerated shallot vinaigrette, malden salt and cracked black pepper(this is the vegan collard greens version) is wonderful by itself.  To elevate this – already delicious – side of greens, add the quail eggs on top to make a more sustainable and filling meal.  Or try adding in crumbled bacon throughout and sprinkled on top. 

This recipe can hold up on its own as a meal in and of itself – especially if you add the fried quail eggs on top.  If you are looking for this recipe to be a side dish accompaniment to an entree – this recipe goes perfectly as a side dish for a 1/2 smoked chicken. Chicken and collard greens go great together and the vinaigrette adds so much personality and zest. 

The vinaigrette will stay well in the fridge for up to two weeks.  You can always make this ahead by having already steamed greens in the fridge to just reheat in a quick minute.  This meal can also be kept well frozen by freezing collard greens that have already been pre-cooked. 

Read on to learn how to make this delicious and healthy collard greens recipe.

Making Collard Greens

Ingredients:

• Greens- collards, kale, spinach, swiss chard, cabbage 
• Macerated shallot vinaigrette 
• Cracked black pepper
• Maldon salt
• Optional: fried quail eggs, finely chopped green onions

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Macerated shallot vinaigrette:

• 2 small shallots 
• Seasoned rice vinegar (pre-seasoned with sugar and salt)
• Extra virgin olive oil
• Cracked black pepper

Instructions for vinaigrette:

1. Mince the shallots.
2. Cover the minced shallots with seasoned rice vinegar(2-3 tbsps) and let sit for at least 20 minutes or over night.
3. Add 1/4 cup of olive oil.
4. Add 5 rounds of ground crack black pepper.
5. Shake (if in glass jar or container) or whisk together .

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Cooking Collards and How to Wash Collard Greens:

*Preparing collard greens and cleaning collard greens: give the greens a good soak and rub off any dirt with your fingers.  You can soak them in water with a little bit of vinegar before hand if you like.  Rip the green leafy portion off the thick stem and discard the stems. Chop the greens into approximately 2×2 inch sections. 

1. Steam the fresh collard greens and other greens(kale, chard or spinach) in the instant pot following directions for instant pot collard greens or simply steam them in a sauce pan with a few tablespoons of water and a cover. Cook on medium-low for 10 minutes. Strain water after they are finished cooking. For the collard greens instant pot method put on high pressure with a cup of water(per manufacturers instructions) and cook for 3 minutes.  The machine needs to reach boiling temperature before it will start counting down the 3 minutes of high pressure cook time. The collard leaves should still have a deep vibrant green color but be soft and shrunken enough to easily eat. 
2. Strain the water from the greens and plate them.
3. Spoon the vinaigrette over the greens and mix thoroughly so that all sides of the leaves are coated.  Depending on the serving size of the greens will determine how much vinaigrette you will use.  A small bowl of greens(1 serving) uses about a tablespoon of vinaigrette.  Start smaller and work your way up.  Over dressed greens are never enjoyable and you can’t go back from putting too much on, but you can always put on more! Finish with malden salt and cracked black pepper and sliced greens onions.
4. If you want to make this side greens dish a little extra or add some sustenance to it to make it a full meal – add 4 or 5 fried quail eggs on top.  I drizzle more of the shallot vinaigrette onto each individual quail egg and finish the whole thing with some malden salt, cracked black pepper and finely chopped greens onions. 

Notes:

Cooking collard greens is easy – steaming or sautéing is the most common way. I outline steaming in this recipe.  You can also do the instant pot collard greens method.  I don’t recommend fried collard greens for this recipe as the extra virgin olive oil adds an oily richness that would be too rich and excessive with fried collard greens. 

*Pressure cooker collard greens may be a little softer and more shrunken.

If you want to make this side greens dish a little extra or add some sustenance to it to make it a full meal – add 4 or 5 fried quail eggs on top.  I drizzle more of the shallot vinaigrette onto each individual quail egg and finish the whole thing with some malden salt, cracked black pepper and finely chopped greens onions. 

“Seasoned” rice vinegar differs from regular in that it has salt and sugar in it, giving it a tangy sweet taste. 

Are collard greens good for you? – Yes, this meal is loaded with vitamins, minerals and antioxidants. The quail eggs are filled with healthy omegas and the use of olive oil is a healthy fat option.

Collard greens calories: This is a low calorie meal and is great for a healthy weight-loss meal.

Additions:

• If you want to make spicy collard greens – add a small pinch of crushed red pepper flakes when mixing in the dressing.
• Mustard greens: cooking mustard greens is the same process of the other greens listed above.
• Collards with bacon: crumble up your favorite type of bacon and sprinkle it on top and throughout when mixing in the dressing. 
• If you have a wood-fire oven to cook over, you can achieve smoked collard greens and this would add another layer and depth of flavor. 

Related Recipes:

• Instant pot collards 
• Kale collard greens
• Collard greens with smoked turkey
• Collard greens with ham hocks
• Collard greens with bacon
• Southern collard greens with bacon
• Brazilian collard greens
• Stuffed collard greens
• Collard greens and ham hocks
• Collard greens and bacon

This is a great recipe to try if you’re a fan of sautéed greens and vinaigrettes. If you do try this homemade collard greens recipe please rate it or comment below. If you made any alterations and want to let me in on your ideas on this recipes, I would love to hear about it!  If you would like to share or pin on Pinterest I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.

Now you know how to make the this incredibly delicious and healthy collard greens recipe!

If you like this recipe you may enjoy some of my other favorites: Caldo de Pollo (Mexican Chicken Soup), or Barbacoa Tacos. And for dessert: Cranberry and Rosemary Bread Pudding.