The Collard Greens in my garden are going berserk.

I didn’t even plant all that much since we don’t eat all that much of it. Now, I have six overgrown Georgia collard green plants that I need to purpose before they turn bitter. Perhaps I’ll preserve them. It’s a bit daunting.

It’s also kind of nice to have something thrive when my tomato and pepper plants are brown from frost and almost half of my beds are empty, waiting for Spring planting.

You might see the weekly meal plan full of lots of recipes like this or this or maybe even this.

Besides sauteing them, what else can you do with collards?

No really, what else? I need ideas, people!


This recipe is the quintessential for low in fat (no bacon or butter here), sauteed collards. The champagne gives it a nice, slightly sweet tang (you can also use a dry white wine) and the smoked paprika gives it depth. We served this with chicken mole and pinto beans, so the spice was a nice complement.

Champagne Collard Greens

2 T olive oil
2 bunches green onions, diced
1 T smoked paprika
1 bunch collard greens, chopped coarsely (about 2 cups)
1/2 cup champagne (you can also use dry white wine)
1 t salt
Preparation:
Heat olive oil in saute pan over medium heat. Saute onions until fragrant and slightly browned. Add paprika and cook until onions are coated. Add champagne to pan and immediately add collard greens. Cover for about 2 minutes. Stir. Add salt. Cover for an additional minute. Stir and serve.

Another Winter Greens Recipe – Tasty Winter Greens