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Sautéed Collard Greens With Raisins And Onions

Collards with Onions & Raisins

Collard Greens With Onions & Raisins – Clean & Delicious®

One of my many goals for the New Year is to post more recipes for you guys and so far I think I’m doing pretty good.

For those of you who watched the Collard Greens 101 that I posted on Wednesday, I wanted to follow up with a simple way to cook them up.  This is a great way to add a lot of flavor and depth without doing a lot of work.

The raisins are a bit unexpected and exactly what make this side dish stand out.

Try serving this along some roasted or baked chicken for a quick weeknight meal (although it also goes great with fish and steak as well:).


Collard Greens With Onions And Raisins

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 1 tbsp evoo
  • 2 onions, sliced into crescents (about 4 cups)
  • 3 cloves garlic, minced
  • 3/4 lb collard greens (6 cups)
  • 2 tbsp raisins


Remove stems from collards and finely chop them.  Pile leaves on top of one and other, roll into a fat cigar, and thinly slice.

Heat olive oil over medium heat in a large non-stick saute pan.  Add onions and saute, stirring often, for about 15 minutes or until onions are golden brown.  If onions begin to burn, turn the heat down!

Toss chopped stems and garlic into the pan and saute another 5 minutes.

Add greens along with 1/3 cup water into the pan.  Season with some salt and pepper and cook for about 5 minutes or until the greens have wilted.  Toss in raisins and cook another 2-3 minutes.  Adjust seasonings and enjoy!

Makes about 4 servings.

Nutrients per 3/4-cup servings:  Calories:134; Total Fat: 3.7g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 24.7g; Dietary Fiber: 4.5g; Sugars: 10.6g; Protein: 3.3g

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5 comments on “Sautéed Collard Greens With Raisins And Onions

  1. I usually do this with spinach or kale, and never think to buy collard greens. But lately my store has been out of the big bags of chopped kale that I love, and I only see collards. I guess I’ll have to try them!

  2. I looked up what evoo is. I noticed it on some recipes. Is is extra virgin olive oil? If so you might consider defining it at the bottom of each recipe where you use the acronym.

    I am looking forward to trying your recipes! They look fantastic!

  3. I just finished making and eating this dish. It was really good! I am not really a fan of collard greens but this recipe made easy for me to eat them. I decreased the recipe in size for 2 servings and used avocado oil instead of extra virgen olive oil. I enjoyed it by itself for dinner. Thank you, Dani for the recipe!

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