Collard Greens Stir-Fry
Collard Greens Stir-Fry


  1. Wash collard greens in at least twice, lifting greens from water and draining well. Drain well. Remove thick stems and discard and cut leaves into 1-inch wide strips.
  2. Heat oil in a large skillet. Add garlic and ginger and sauté for 30 seconds to 1 minute being careful not to let garlic burn.
  3. Add bell pepper and carrots and sauté until slightly softened but still crisp. Carefully stir in collard leaves. Continue to sauté until leaves are slightly wilted. Stir in soy sauce. If using stir in chili flakes and sprinkle with sesame seeds.


  • 1/2 lb fresh collard greens, about 4 cups
  • 1 t. vegetable oil
  • 1 t. minced fresh garlic
  • 1/2 t. fresh ginger, minced
  • 1/2 c. red bell peppers, julienned (cut in thin strips)
  • 1/2 c. carrots, julienned (cut in thin strips)
  • 2 T. water
  • 2 T. low sodium soy sauce
  • 1/16 t. red chili flakes (optional)
  • 2 t. sesame seeds (optional)

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