Fernay’s Sauteed Collard Greens
Source: Fernay McPherson, Minnie Bell's Soul Movement
Recipe Type: Appetizers and Sides | Seasons: Spring, Summer
This recipe was demonstrated in the Foodwise Classroom on June 7, 2025.
Serves 4
INGREDIENTS
4 bunches of collard greens, destemmed and thinly sliced
1 small onion, cut in half and thinly sliced
1 tablespoon of butter
2 tablespoon of olive oil
½ teaspoon granulated onion
Pinch of red chili flakes (more to taste)
½ cup veggie stock (more as needed)
Salt and pepper to taste
PREPARATION
- Using a large skillet or pot on medium-high heat, melt the butter and olive oil in the pan. Add bell pepper, onion and saute until the onion is translucent
- Add all of your greens and cook them down for 2-3 minutes
- Add the onion powder, cayenne pepper, and salt and pepper to the greens and stir for a minute to combine
- Add chicken stock, stirring occasionally until most of the liquid has dissolved. Feel free to add more stock as needed but careful not to over cook your greens, make sure they still have a bite to them.
- Serve as a side dish and enjoy. 6. Remove from heat and season with sea salt to taste.
