Sautéed Collard Greens with Garlic and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, savory side of collard greens quickly sautéed with garlic and a touch of chili for a flavorful and nutritious accompaniment. This african-inspired vegetarian (vegetarian) ready in about 15 minutes pairs thinly sliced garlic cloves, red chili flakes, olive oil 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.

Prep: 5 min Cook: 10 min Serves 4 African cuisine 90 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1 tsp red chili flakes, sauté for 1 minute until garlic is fragrant but not browned.
  2. Step 2: Add 8 cups chopped collard greens (stems removed) to the skillet, stirring to coat them with the garlic and chili oil.
  3. Step 3: Cook the greens for 6-8 minutes, stirring occasionally, until they wilt and become tender but still bright green.
  4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then drizzle 1 tbsp lemon juice over the greens and toss to combine.
  5. Step 5: Remove from heat and serve immediately as a flavorful vegetable side.

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Frequently asked questions

How long does Sautéed Collard Greens with Garlic and Chili take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Collard Greens with Garlic and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Sautéed Collard Greens with Garlic and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Collard Greens with Garlic and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Collard Greens with Garlic and Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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