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Toya Boudy’s Collard Greens

Photo: Getty Images

BY The Editors

PUBLISHED December 19, 2023

Collards are rich in vitamins, minerals, and fiber. They can help revitalize sore muscles and are said to improve mood, sleep, and memory. They are a good source of iron, which is important for pregnant women, because they help replenish what the baby growing inside of them is pulling so relentlessly. That's why my mama made them for me. Serve alone, with rice, or with a protein. — Toya Boudy

 

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This recipe was published alongside our interview with Toya Boudy on Food with Mark Bittman.

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Toya Boudy’s Collard Greens

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Makes 4 to 6 servings 1x

Units Scale

Ingredients

  • 1/4 cup butter
  • 2 teaspoons chopped garlic or 2 garlic cloves, chopped
  • 1 onion, peeled and chopped
  • 1 bell pepper, destemmed, deseeded, and chopped
  • 1/2 celery stalk, chopped
  • 1 (32-ounce) bag triple-washed collard greens
  • 1 to 2 cups chicken or vegetable stock
  • Cajun seasoning or seasoned salt
  • 1 teaspoon lime juice (optional)

Instructions

1. In a large saucepan, melt 2 tablespoons of the butter over medium heat.

2. Add the garlic and sauté for 1 to 2 minutes.

3. Add the trinity (onion, bell pepper, celery) and continue to cook until tender, about 7 minutes.

4. Add the remaining butter and the collards. Sauté until the collards begin to wilt slightly, approximately 10 minutes.

5. Add a cup or two of stock at this stage for more tender greens; simmer for an additional 5 minutes.

6. Begin to season to taste with the Cajun seasoning. Add the lime juice, if using, and remove from heat.

— Recipe from Cooking for the Culture

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