By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
330 cal · 22 min
The Vibrant Sautéed Greens I Cook on Repeat Every Week
Recipe GLPRddefdec0ea91e2
A quick, nourishing weeknight sauté of tender collard greens with caramelized onions, fresh tomatoes, and aromatic ginger. This plant-based dish comes together in minutes and celebrates the natural flavors of each ingredient with a light hand and quality olive oil.
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Ingredients
1 pound collard greens (about 2 bunches), washed, patted dry, and thick central stems removed
3 tablespoons extra-virgin olive oil
1/2 medium yellow onion, thinly sliced
2 plum tomatoes, cored and diced
1-inch piece fresh peeled ginger, finely sliced into matchsticks
Kosher salt to taste
Directions
Slice the collard greens crosswise into ribbons about 1/2 inch wide; discard the thick central stems you removed earlier and set the greens aside.
Heat the olive oil in a large skillet over medium heat. Once shimmering, add the sliced yellow onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften and turn golden at the edges.
Stir in the ginger matchsticks and cook for 30 seconds to 1 minute, allowing the ginger to become fragrant without browning.
Add the diced tomatoes and cook for 1 to 2 minutes, stirring gently, until they begin to release their juices and soften slightly.
Increase the heat to medium-high and add the sliced collard greens in batches, stirring well after each addition to combine with the oil and aromatics. Continue cooking and stirring until all the greens are incorporated and have wilted, about 6 to 8 minutes total.
Season with kosher salt to taste. Stir to distribute the salt evenly and cook for another 30 seconds. Divide between two plates and serve warm.
Comments
This is a genuinely practical weeknight side that hits hard on Charlotte relevance: collards are a regional staple, and every grocer listed stocks them plus the other five ingredients. The stated 22 minutes is honest—rough chop, sauté aromatics, wilt greens—with no hidden steps. Cost per serving lands around $1.50 to $2.00 depending on collard freshness and oil choice, making it cheap enough to pair with anything. The real strength is that it reheats perfectly and works as a cold side the next day, so a weeknight cook can batch it without worry.
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