Best Collard Greens Recipe for Frozen Greens

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Ingredients for Collard Greens Recipe

1lb frozen chopped COLLARD GREENS
1 ONION chopped
2-3 cloves GARLIC finely chopped
3 Tbsp WORCESTERSHIRE SAUCE
3 Tbsp VINEGAR
1 tsp SALT (adjust to taste)
¼ tsp CAYENNE PEPPER
2-3 Tbsp OIL
Optional: sometimes I’ll transform this collards side dish into a main dish by adding a 15oz can diced TOMATOES or 2 fresh tomatoes, plus a 15oz can of CHICKPEAS, and more seasonings.

How to Cook Collard Greens

Heat oil in a large skillet on medium high heat, then add in the onion and saute 3-4 minutes.
Add in the garlic and continue to saute for 1 minute.
Add in the seasonings and mix well, then add in the frozen chopped collard greens and one cup of water. Cover and bring the skillet to a bubble, then reduce the heat to a simmer and continue to cook covered for 15 minutes.
After 15 minutes, uncover and add in the vinegar and Worcestershire sauce, then continue to cook uncovered approximately 15 more minutes, or until the dish cooks off water to your desired consistency.

[SingleFileCooks]

I appreciate the water-in-bag trick! I like pot-liquor so I will be adding more water and possibly a small ham hock! Thanks for a great video!

[itsrai]

Thank you for this, i’m 21 and am not the best in the kitchen. Trying so hard how to learn how to cook for my family.

[MsLeenite]

Thanks, Chef Buck! Growing up in Brooklyn NY in the 50's and 60's, the only "greens" I encountered were iceberg lettuce and canned spinach. When I moved to Baltimore I found collards and kale, fresh and frozen. Now that I live in Texas I can enjoy collards, mustard greens, turnip greens, kale. It's a whole new world, I tell ya'! Take an ordinary cup of bouillon and throw in a couple tablespoons of frozen greens, you got SOUP. I toss in these frozen greens when I make anything using canned tomatoes or tomato sauce - it's Christmas all year! Or the Red Green Show, at least. Anyway, next time I bring the insulated bag with me to the supermarket, I'ma git me some greens and try your recipe. BTW - as the Wizard of Oz would say, Camera Girl's heart isn't judged by how much she loves, but by how much she is loved by others.

[cynthiameaux]

Yay! My chef & camera girl! I will be doing this. Love greens & keto friendly, which I'm new to. Thank you!

[shannamelton]

Good show! Have a great weekend y’all !

[RobbsHomemadeLife]

Those are perfect greens Buck. I have been adding little frozen raviolis to my greens on low heat and they cook up great and absorb all that green flavor.

[leticiaalta]

Thanks for this recipe with delicious vegetables..

[jayhalley]

Tell me a more enjoyable chef to watch other than CB - ? Fact is you can’t.

[blueberr]

Looks very tasty! I like my greens dry too! Thanks Chef!

[cynthiaking]

Yum, yum, greens and corn bread. I like it so well that’s what I had for dinner the last two nights. Were I live can’t find the fresh turnip greens, so I buy the kale. My grandmother was southern and she always said a touch of vinegar makes the green tender, I just love the bitterness. I add peeled potatoes because they soak up that pot juice and taste like the greens. They say Elvis Presley like potatoes in his greens. Mustard greens are pretty good too.

[mytvchannellock]

I made something similar to this, this morning. 2 eggs, A handful or two of Chopped collard greens, half a small onion, section of a pepper, and celery leftover from your casserole recipe. I just scrambled it in a pan using the leftover bacon fat I had just fried. Last 30 seconds I had shredded cheese. 😋

[mrsbraye]

I am from the south which means I am use to ham hocks and bacon grease (smile) but these looks pretty good and different which I must try today. Thank you and thank camera girl. Stay safe

[kimlalajo]

Chef Buck, I just made this wonderful dish to go with our cut potatoes, and bbq steak, chicken, and bacon wrapped shrimp! I did add frozen carrots (mainly just because I needed to use them lol), but other than that it is the same as you made. Delicious! My husband actually wants to take some to work tomorrow. :) Thanks so much for the recipe. I love you and Camera Girl! <3

[martyrose]

Thanks guys! Need a little cornbread to go with. I love spinach too but never think of collards because I'm a Yankee! :)

[bettiedonner]

Yum. I grew collards this year and froze what wasn't eaten. Nice veggie recipe. Thanks Chef and CG.

[MrDarshD]

Awesome greens recipe, Chef Buck 👍 I love the healthy recipes shared by you. I chop my onions like that too. The remaining chunks are so cool to look when we're serving. I really appreciate the way you don't waste anything from the bag. I do that too. Food ought to be eaten and not thrown away no matter how little it is, besides, we're getting the 100% of what we paid for the frozen greens. I agree with you about the dry greens. I find some watery green Vegetables recipes pretty bad for the presentation as the water and gravy gets drooling all over the plate. Flood zone is the perfect description 😂👍 Thank you for sharing this awesome recipe, Chef Buck & Camera Girl!! Have a great weekend, take care and stay safe 🙏💐

[cynthiameaux]

Oh! I do like hocks in my collards too. That's always a win!

[rubyrose]

Thanks Chef Buck, this is really great for those days when I run out of fresh vegetables. I made the sweet potato hummus today and it is so good. It does need more garlic and I think more salt than my normal hummus, I love the recipe. I would love to make dessert hummus next. Do you have any recipes for dessert hummus? 💕

[flowersmile]

Looks yummy. I'll have to give this a try.

[peri]

Looks good. The one green vegetable I’ve never had. Should try it.