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Tangy Quick Collards recipe image

Tangy Quick Collards

Recipe courtesy of Valerie Bertinelli
Total Time 25 mins
Servings 4 people


  • 3 large bunches collard greens
  • 1 lime
  • 3 tbsp olive oil
  • 1 tbsp fresh ginger minced or grated 
  • 1 garlic clove minced or grated 
  • 2 tsp whole grain mustard 
  • 1 tsp chopped jalapeno
  • 2 tbsp distilled white vinegar 
  • kosher salt


  • Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
  • Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
  • Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeño and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes.
  • Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens.
  • Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.