Collards and Cabbage with Lots of Garlic

Collards and Cabbage with Lots of Garlic

by Sep 13, 2020Recipes1 comment

This simple and delicious recipe is courtesy of Bryant Terry and his Afro-Vegan cookbook.  The texture and crunch of both vegetables combined with garlic makes for a savory and satisfying dish.


8 oz. Savoy cabbage, cored

12 oz. Collard greens, stemmed

1 Tbs. plus ½ tsp. Coarse salt

2 Tbs. Extra-virgin olive oil

7 cloves of garlic, thinly sliced

¼ C. Vegetable stock


Bring 12 cups of water to a boil

While it is heating, cut the cabbage into paper-thin strips and set aside

Stack 4 collard green leaves on top of one another. Roll into a tight cylinder and slice crosswise into paper-thin strips.  Repeat with all remaining leaves.

Add 1 tablespoon of salt to the boiling water

Gently lower the cabbage into the water.

Return to a boil and cook uncovered until just wilted, about 30 seconds

Transfer to a colander and drain

Lower the collard greens into boiling water

Return to a boil and cook uncovered about 8 to 10 minutes. Transfer to a colander and drain

Warm oil in a large saute pan over medium heat. Add the garlic and remaining salt and saute until garlic turns golden, about 5 minutes.

Add collard greens and saute about 2 minutes

Stir in the cabbage and saute until tender, about 4 minutes

Stir in the stock, cover, and cook until most of the liquid is evaporated about 3 minutes

Serve hot



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