How to make it

  • Preheat oven to 425°F.
  • In a large shallow saucepan, heat olive oil over medium high heat.
  • Add onion and cook until it begins to soften.
  • Add collard greens, water or vegetable stock--enough to come ½” up the side of the pan.
  • Add a pinch of salt and black pepper.
  • Stir, turn the heat down, and cover.
  • Check periodically to make sure nothing is sticking, and that there is still a small amount of liquid in the pan.
  • Cook until potatoes are done.
  • Place the potatoes in a roasting pan and drizzle with a light coating of olive oil and a sprinkle of salt and pepper.
  • Cook in oven for 25 to 40 minutes, until almost soft.
  • Remove potatoes from oven, and add cooked greens, garlic and tomatoes.
  • Add red pepper flakes or cayenne pepper, if using.
  • Toss to combine.
  • Sprinkle Parmesan cheese over the top, if using.
  • Turn oven down to 400°F.
  • Return pan to oven and cook until cheese is melted and brown around the edges.

Reviews & Comments 5

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  • lovingmybabbyalways 9 years ago
    This looks so good I'll have to try.
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    " It was excellent "
    linebb956 ate it and said...
    I finally made this.. it was good.. I used frozen greens... Will make again!
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    " It was excellent "
    linebb956 ate it and said...
    Again... something new... I love it. I love greens. Great post!
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  • pointsevenout 10 years ago
    My first experience with collard greens. Not too shabby. Has its own unique tang. I won't rate this because it's my first time. Used canned collards to cut down on the prep time.
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  • mitten 11 years ago
    I would have written this recipe differently. I would have made #9 and #10 the first two instructions, and then said "while potatoes are cooking..." and then gone into the greens thing (2-8).
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