Garlic Sautéed Collard Greens with Red Pepper Flakes

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Quick and vibrant sautéed collard greens infused with garlic and a touch of red pepper for a mildly spicy vegan side. This American-inspired vegan recipe, ready in about 22 minutes, pairs collard greens, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, stems removed and leaves sliced into 1-inch strips collard greens
• 3 tbsp olive oil
• 5 cloves, thinly sliced garlic cloves
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, fresh squeezed lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1-2 minutes until garlic is fragrant and lightly golden but not burnt.
2. Step 2: Add 1 lb collard greens, sliced into 1-inch strips, to the skillet. Toss and sauté over medium-high heat for 5 minutes until the greens begin to soften.
3. Step 3: Season with 3/4 tsp salt and 1/4 tsp black pepper. Continue cooking for another 5 minutes, stirring occasionally, until the collard greens are tender but still vibrant green.
4. Step 4: Remove from heat and drizzle with 1 tbsp fresh lemon juice, tossing to combine. Serve immediately.