Sweet and Spicy Sautéed Collard Greens


While we love a good potlikker, these quick-cooking collards come together in less than 20 minutes without sacrificing any flavor.

Sweet and Spicy Sautéed Collard Greens
Serves: 4 Cups
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound shredded collard greens
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons molasses
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon jalapeno pepper sauce
  • 1 teaspoon sugar
  1. In a 12-inch cast-iron skillet, melt butter with oil over medium-high heat. Add collards in batches; cook until wilted. Add onion, garlic, salt, and pepper; cook until onion is tender, about 10 minutes. Remove from heat. Add molasses and all remaining ingredients, stirring until combined. Serve warm.



  1. Made these tonite and were sooooo good! The flavor was amazing. They were more chewy, so if you like that irs perfect. We added water and let them simmer until the water was absorbed so they’d be more tender. Will make again and again.


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