Growing up I became accustomed to the standard soggy collards- swimming in swampy water with nearly a cup full of white sugar dumped in to disguise the bitterness of the greens.  It wasn’t until recently that we changed up our collard green recipe to this lighter healthier option that I keep going back to.  We will never go back to the old soggy stewed collards.


2 tbsp     Olive Oil (1 tbsp reserved)

1 cup        Sweet Bell Peppers (thinly sliced)

1 cup        Yellow Onion (thinly sliced)

2 cloves   Garlic (minced)

6 cups      Collard Greens (sliced)

1 tbsp       Water

3/4 tsp     Himalayan or Sea Salt

Juice from 1/2 lemon



In a large frying pan over medium heat, add 1 tablespoon olive oil, sliced peppers, sliced onion, and garlic. Sautee the vegetables until onions are caramelized and nearly translucent.  Add collard greens, remaining tablespoon of olive oil and 1 tablespoon of water to the pan.  Stir until well combined, cover pot, reduce heat to a medium/low and continue to cook for an additional 3-5 minutes or until greens are tender.  Remove lid, add salt and lemon and stir until well combined.  Serve immediately