Sautéed Collard Greens with Garlic and Red Chili Flakes

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

A simple Ethiopian-inspired side of tender collard greens quickly sautéed with garlic and a touch of heat from red chili flakes for a vibrant, healthy accompaniment. This ethiopian-inspired vegetarian ready in about 20 minutes pairs thinly sliced garlic cloves, olive oil, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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: 15 min Serves 4 Ethiopian cuisine 110 cal/serving
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Ingredients

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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 tsp red chili flakes, sauté for 1-2 minutes until garlic is golden and fragrant but not burnt.
  2. Step 2: Add 1 lb chopped collard greens to the skillet, stirring to coat with oil and spices. Cook for 5 minutes, stirring frequently, until the greens begin to wilt.
  3. Step 3: Reduce heat to medium-low, cover the skillet, and cook for an additional 8 minutes, stirring occasionally until the greens are tender but still vibrant green.
  4. Step 4: Season with 1 tsp salt and drizzle 1 tbsp lemon juice over the greens, stirring to combine. Serve warm as a nutritious side dish.

Frequently asked questions

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

Total time is about 20 minutes (5 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 Red Chili Flakes?

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 Red Chili Flakes?

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 Red Chili Flakes 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 Red Chili Flakes?

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.

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