Stir fry Collard Greens


  • About 8 collard green leaves or 4 cups sliced
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds (jeera)
  • 4 whole red chilies
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon shredded ginger
  • 1 teaspoon lemon juice


  1. Wash each leaves of collard greens thoroughly.
  2. Collard greens have thick vein running in the center of the leaf. Make sure to cut the leaf from both sides of the vein.
  3. Bunch the leaves together, roll them tightly and cut them crosswise in thin strip.
  4. In a wide heavy pan heat the oil over medium heat. Add cumin seed. As seeds crack add red chilies and stir for a few seconds.
  5. Next add collard green, salt and ginger and increase the heat to medium high. Stir–fry for 3-4 minutes. When the leaves are tender, turn off the heat.
  6. Add black pepper and lemon juice over greens and stir. The collard greens are ready to serve.

Serving Suggestions

  1. Serve them as a side dish.
  2. Garnish the plain rice with Stir Fry Collard Greens; this gives a nice color and texture to rice.
  3. Take a toasted bagel or slice of bread spread the cream cheese and garnish with stir-fry collard green to make an open face sandwich.
  4. I also like to use them in grilled cheese sandwich.



[[Indian recipes]] [[Salads]]

Stir fry Collard Greens