Sautéed Collard Greens with Garlic and Mild Chili
Tender Ethiopian-style collard greens gently sautéed with garlic and a hint of mild chili for a flavorful side dish. This ethiopian-inspired vegetarian ready in about 25 minutes pairs garlic cloves, thinly sliced, mild red chili flakes, vegetable 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.
Ingredients
- 1 lb collard greens, stems removed and leaves chopped
- 4 cloves garlic cloves, thinly sliced
- 1/2 tsp mild red chili flakes
- 3 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 4 thinly sliced garlic cloves and 1/2 tsp mild red chili flakes, sauté for 1-2 minutes until garlic is fragrant and slightly golden but not burned.
- Step 2: Add 1 lb chopped collard greens to the skillet and stir to coat with the garlic oil. Cook for 2 minutes until greens begin to wilt.
- Step 3: Pour in 1/4 cup water and sprinkle 1/2 tsp salt over the greens. Cover the skillet and steam the collards gently for 5-7 minutes until tender but still vibrant green, stirring halfway through.
- Step 4: Remove the lid and cook uncovered for 1-2 minutes to evaporate excess liquid. Taste and adjust seasoning if needed. Serve warm as a nutritious side.
Frequently asked questions
How long does Sautéed Collard Greens with Garlic and Mild Chili take to make?
Total time is about 25 minutes (10 min prep + 15 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 Mild 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 garlic cloves, thinly sliced from drying out.
Can I substitute ingredients in Sautéed Collard Greens with Garlic and Mild 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 Mild 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.
What goes well with Sautéed Collard Greens with Garlic and Mild Chili?
Ethiopian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
