Get ready to transform your perception of healthy eating with this mind-blowing collard greens recipe that's about to become your new obsession! Imagine a dish that combines the earthy richness of Southern-style greens with the unexpected crunch of toasted walnuts and the sweet-tart burst of dried cranberries. This isn't just another boring vegetable side dish—this is a flavor explosion that will have your taste buds dancing and your dinner guests begging for the recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 bunch collard greens, chopped
- 1 tablespoon olive oil
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- Salt and pepper to taste
Instructions
- Thoroughly wash the collard greens under cold running water, removing any dirt or debris. Pat dry with clean kitchen towels or paper towels.
- Remove the tough central stem from each collard green leaf by folding the leaf in half and cutting along the stem. Chop the leafy portions into roughly 1-inch wide strips.
- Heat olive oil in a large skillet or sauté pan over medium-high heat until the oil shimmers and becomes fragrant.
- Add chopped walnuts to the hot pan and toast them for 2-3 minutes, stirring constantly to prevent burning. The walnuts should become golden brown and release a nutty aroma.
- Add the chopped collard greens to the pan with the toasted walnuts. Stir frequently to ensure even cooking and prevent sticking.
- Sauté the collard greens for 6-8 minutes, or until they become tender but still maintain a slight crispness. The leaves should turn a vibrant dark green.
- Sprinkle dried cranberries over the greens during the last 2 minutes of cooking to warm them and slightly rehydrate.
- Season with salt and freshly ground black pepper to taste, tossing to distribute the seasoning evenly.
- Remove from heat and transfer to a serving dish. Serve immediately while warm, allowing the flavors of walnuts and cranberries to complement the collard greens.
Tips
- Always remove the tough stem from collard greens to ensure tender, easy-to-eat leaves.
- Toast your walnuts before adding greens to enhance their nutty flavor and create a deeper, more complex taste profile.
- Don't overcook the greens—aim for a vibrant dark green color and slight crispness to maintain nutritional value and texture.
- Add dried cranberries in the last few minutes of cooking to prevent burning and allow them to slightly rehydrate.
- Use a large skillet to give your greens plenty of room to sauté evenly without steaming.
- Season gradually and taste as you go—the salt will help bring out the natural flavors of the greens and nuts.
- Serve immediately to enjoy the optimal temperature and texture of this delicious dish.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 18g
Protein: 6g
Fat: 17g
Saturated Fat: 2g
Cholesterol: 0mg
