Easy Spring Greens (Collard Greens) Recipe

Quick and easy spring greens recipe made with garlic, lemon, and butter. This healthy side dish is ready in under 15 minutes and pairs perfectly with chicken, fish, or vegetarian mains. A simple method for cooking collard greens using minimal ingredients, ideal for weeknight dinners or holiday meals. Low-carb, gluten-free, and packed with flavor.

A quick and flavorful way to prepare spring greens, this recipe uses simple ingredients to bring out their natural flavor with a buttery, garlicky broth and a hint of lemon.

Ingredients

• 500 g (1.1 lbs) spring greens (collard greens), about two bunches
• 120 ml (½ cup) chicken or vegetable stock
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Prepare the greens: Rinse the spring greens thoroughly under cold water and shake off the excess moisture. Slice into thin strips (about 1 cm wide).
2. Cook the base: In a large frying pan with a lid, combine the stock, butter, minced garlic, salt, and pepper. Stir gently over medium heat until the butter starts to melt.
3. Add the greens: Place the sliced greens into the pan. Use tongs to toss them in the buttery broth until evenly coated.
4. Steam the greens: Cover the pan with the lid. Once the liquid starts to boil (after 1–2 minutes), uncover and toss the greens again. Replace the lid, reduce the heat to low-medium, and let the greens cook for another 4–5 minutes, or until wilted but still vibrant.
5. Finish and serve: Turn off the heat, remove the lid, and drizzle with lemon juice. Toss once more until the greens look glossy and well coated. Serve immediately, spooning over any remaining pan juices.

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Tips

• Use a lid: A tight-fitting lid is essential to steam the greens properly without drying them out.
• Don’t overcook: Greens should be wilted but still bright green and slightly crisp. Overcooking can make them mushy.
• Pre-slice in advance: You can prep the greens a day ahead and store them in the fridge to save time.

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Variations and Substitutions

• Vegan option: Use a plant-based butter or olive oil and stick with vegetable stock.
• Add heat: Add a pinch of red pepper flakes or a sliced chili for a spicy kick.
• Boost umami: Stir in a teaspoon of soy sauce or miso paste for extra depth.
• Swap the greens: This recipe works with kale, mustard greens, Swiss chard, or spinach—just adjust cooking times accordingly.

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FAQs

Can I make this ahead of time?
Yes, you can cook the greens and reheat them gently. Add a splash of water or stock when reheating to keep them moist.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.

Can I freeze cooked spring greens?
Freezing is possible, but the texture may become softer after thawing. Cool completely before transferring to a freezer-safe container.

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Serving Suggestions

• Pair with roast chicken, pork chops, or grilled fish.
• Serve alongside mashed potatoes or cornbread for a comforting meal.
• Add to grain bowls or stir into cooked rice or pasta.

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Why You’ll Love This Recipe

• Simple and quick—ready in under 15 minutes.
• Requires just a handful of ingredients.
• Light, nutritious, and full of flavor.
• A versatile side dish that complements almost any main.