By Martha Rose Shulman
- Total Time
- About 20 minutes
- Rating
- 5(346)
- Notes
- Read community notes
Collard greens don’t have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don’t require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.
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Ingredients
Yield:4 servings
- 2tablespoons Shao Hsing rice wine or dry sherry
- 2tablespoons chicken broth, vegetable broth or water
- 1tablespoon soy sauce
- 2tablespoons peanut oil, rice bran oil or canola oil
- 2teaspoons minced ginger
- 2garlic cloves, minced
- ¼teaspoon ground toasted Sichuan pepper or red pepper flakes
- 2cups shredded red or green cabbage
- 1pound collard greens, stemmed and roughly chopped
- salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
125 calories; 8 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 5 grams protein; 433 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm’s reach from your pan.
Step
2
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
Step
3
Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.
Tip
- Advance preparation: This is a last-minute dish, but your ingredients can be prepared hours before you cook it.
Ratings
5
out of 5
346
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Cooking Notes
Bubba Lee
I sprinkled Japanese furikake (rice seasoning) on top and it was absolutely delicious! I'd definitely make this dish again.
Tracy
I recommend thinly slicing the collard greens like you do the cabbage. Also grate the ginger if you have a microplane grater. A surprisingly tasty dish and a new favorite way to cook up and eat a large volume of healthy greens.
Jess
This is good but needs a little more jazzing up- more heat, salt, garlic, ginger
ciino
Excellent. I far preferred collard greens cooked this way to slow, long-cooked collards.
NadinO
Husband, who is not a fan of collard greens nor cabbage, enjoyed this. I love both but found this an especially refreshing way to combine them. I cooked the veggies a few minutes longer and seasoned with an Asian-style grinder mix. I'm a lightweight with spicy food, but a modest sprinkle of red pepper flakes was fine. My husband added more at the table.
maria
shockingly good. I tripled the spices, per other comments. Served with sushi rice and small red potatoes, roasted in sesame oil + gochugaru flakes. great use of the cabbage that's always ends up languishing in the fridge for weeks, would definitely make again.
carlin
Very good
Lee
Dumped almost a full tablespoon of red chili flakes on here and it was the right amount of heat! Very easy, and so far my favorite collard greens recipe!
saraware
This was unexpectedly terrific! The crunch of the cabbage alongside the collards is excellent. Never thought to stir-fry collards, but this is going into rotation.
Jennifer
I make this dish over and over and I love it every time.
blisssu
Pleased to find a recipe combining two favorites--collards and cabbage--so I had to try this one. Having no dry sherry, I used Marsala half and half with grocery store "rice cooking wine." I feared sweetness would ruin the flavor. No doubt it differed from what was intended, but result made me happy. Next time, I'll use dry sherry or better quality rice wine and compare. Only complaint: too much oil. I'd like to try with ⅓ or ½ less. Served dish with crispy tofu cubes on the side.
caitlin
Strongly recommend serving cold! Delicious.
Peggy
I also sliced all the collard greens in thin strips like the cabbage. For a double batch, this took forever, but was well worth the lovely result.
Peggy
I was happy with the result. I made a double batch. When it came time to put all the collard greens in our giant wok, I needed an extra hand. One person to stir the vegetables already over the hot flames, while another person continually added more and more collard greens. I t more than doubled the garlic, ginger, and pepper, but left the liquid the same. Plenty of liquid. Everyone liked the dish.
Tracy
I recommend thinly slicing the collard greens like you do the cabbage. Also grate the ginger if you have a microplane grater. A surprisingly tasty dish and a new favorite way to cook up and eat a large volume of healthy greens.
ciino
Excellent. I far preferred collard greens cooked this way to slow, long-cooked collards.
Jessica
This is a decent recipe but to make it better I make sure to chop the greens pretty well (while not chopping up the ginger, just leave that in big strips to remove when eating) and add 2 teaspoons of brown sugar to the soy sauce mixture. Add salt at the end to your preference and it should bring out all the flavors.
FryFryAgain
Delicious. Followed the recipe exactly, Except using Mirin because that was what I had, instead of sherry. I ate the whole thing for dinner, and nothing else. (Well, there was wine of course.) Went well with a Christmas romcom. Didn’t make the veggie burger I had planned. Hey, during a pandemic we get to satisfy our hungers like that.
Susan Alexander
My CSA was skimpy on the collard greens, so I supplemented with some dandelion leaves from my garden. Delicious.
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