Sauteed Collard Greens with Sun Dried Tomatoes and Garlic
Prep Time
Cook Time
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Collard greens served up without being boiled to death or smothered in saturated fat. Light, tasty and a perfect complement to vegan barbecued ribz made with wheat meat. Adapted from a recipe by Tracye Lynn McQuirter in the book By Any Greens Necessary.
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Recipe Type: Side Dishes
Cuisine: Vegan
Number Servings: 2-3
What You Need
  • 1-2 Tablespoons extra virgin olive oil (non-stick pan and less oil preferred)
  • 5 cloves fresh garlic, peeled and minced
  • ¼ cup mild onion, minced
  • 1 bunch collard greens, thick bottom stems removed
  • ¼ cup julienne cut sun-dried tomatoes
  • 2 Tablespoons nutritional yeast
  • 2 tsps Bragg's Liquid Aminos
  • ¼ tsp cayenne pepper
How to Do It
  1. Heat olive oil in a non-stick skillet over medium-low heat.
  2. Add the onion and sautee for a minute or so until translucent. Add garlic and saute another 30-60 seconds, being careful not to burn the garlic.
  3. Roll leaves of collards tightly and cut into ¼" strips. Add them to the skillet and stir well to make sure they are coated with the oil and garlic mixture. Cover pan and let collards gently steam in their own juices for 8-10 minutes.
  4. Add the sun-dried tomatoes and seasonings, and stir well. Return top to pan and cook another 5 minutes.
Recipe by Blacks Going Vegan! at