By Grocery List Plus Editorial Staff | Published on June 1, 2026

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Basic Steamed Collards

Serves 5

9 cal · 18 min

Basic Steamed Collards

Recipe GLPR0f6f722918baff

4.5(1)
Side Dish
18 min
9 cal
Servings: 5
Stovetop
SNAP eligible

Simple and nutritious steamed collard greens ready in minutes. This classic side dish highlights the natural flavor of fresh collards with just a touch of salt and pepper seasoning.

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Ingredients

3 cups Fresh collard greens

1 inch deep in pot Water

Salt, to taste

Black pepper, to taste

Directions

  1. Wash your hands thoroughly with soap and clean water.

  2. Rinse the collard greens under cool running water to remove any dirt or debris. Pat dry with a clean cloth or paper towel. Remove and discard the thick, woody stems from each leaf. Coarsely chop the leaves into bite-sized pieces, creating approximately 3 cups total.

  3. Pour about 1 inch of water into a large pot with a tight-fitting lid. Bring the water to a boil over medium-high heat.

  4. Once the water is boiling, carefully add the prepared collard greens to the pot. Cover immediately with the lid and reduce the heat to low.

  5. Steam the greens for 3 to 5 minutes, until they are tender and bright green. The leaves should be wilted but still vibrant in color.

  6. Drain the steamed collards in a colander, pressing gently to remove excess water. Transfer to a serving dish.

  7. Season with salt and black pepper to your taste. Stir gently to distribute the seasonings evenly. Serve warm as a side dish.

Comments

Grocery List Plus Editorial Staff4.5

Collard greens are a Southern staple and peak-season availability at every Charlotte chain from fall through spring makes this recipe genuinely practical. Cost per serving is under 50 cents even for premium bunches, and the stated 18 minutes is honest—mostly hands-off steaming. This dish rehashes reasonably well but is best fresh the same night, and the minimalist approach means no surprises in the pantry, though it demands collards be genuinely fresh rather than wilted or yellowed.

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