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Sautéed collard greens are a simple, healthy side dish—perfect for the spring and fall when collards are in season. In this recipe, I use raw apple cider vinegar, and a touch of raw honey to soften the greens’ bitterness and enhance the natural flavor. The classic combination of sautéed shallots and garlic never disappoints, but I’ve included several optional seasoning variations to keep it fresh and interesting.

Sautéed collards in a pan with a wooden spoon next to a bowl of shallots.

This variation was inspired by a recipe in The Candida Cure Cookbook by Ann Boroch—but with a few adjustments to make it even tastier. I use milder shallots instead of yellow onions, omit the nuts and seeds, and add just a little honey to round out the flavor. I also remove the collard stems for easier digestion.

My method combines a quick sauté with a gentle braise in broth, which makes the collards tender without overcooking them. Braising at the end lightly steams the sautéed collard greens so they’re perfectly tender.

It’s a flexible, feel-good dish that pairs well with everything from Za’atar Chicken or Ground Bison to Oven-Baked Turkey Bacon (use it as a crunchy topping!).

A bunch of collard greens next to small bowls of ingredients on a light gray countertop.

Table of Contents:

Ingredients & Substitutions

EXTRA VIRGIN OLIVE OIL or AVOCADO OIL – For sautéing the shallot, garlic, and collards before braising.
SHALLOT & GARLIC – Adds savory flavor and healthy antioxidants. If you can’t digest garlic, leave it out and use Garlic Infused Olive Oil for sautéing instead. [Use code CHELSEA for 10% off your first bottle].
LOW-SODIUM BROTH – Chicken, beef, or vegetable broth all work here, so use what you have. For a little extra protein and gut support, use bone broth.
RAW APPLE CIDER VINEGAR – Brightens the flavor and helps tame the bitterness of the collards.
COLLARD GREENS – An excellent source of vitamin C and vitamin K, iron, and fiber, collards are highly nutritious. Fall collards tend to be a little sweeter than spring collards, but both are delicious. Choose organic if possible.
RAW HONEY – A tablespoon adds balance by offsetting the vinegar’s acidity and mellowing the greens. Try pure liquid monk fruit drops instead for a sugar-free or vegan version.

See the recipe card below for complete instructions.

A pan of collards on a white an grey striped kitchen towel.

How to Clean Collard Greens

Collards have large, broad leaves with thick, woody stems so prepping them properly makes cooking easier.

Remove the stems: Go one leaf at a time, hold the stem in one hand, and pinch the leaves together over the top of the stem with the other. Pull the leaves off the stem and set aside. Alternatively, lay each leaf flat on a wooden cutting board. Use a sharp knife to slice along each side of the stem, remove it, and cut the leaf in half. Discard the stems.
Wash: Soak the leaves in cold water for a few minutes. Swish them around with your hands, then drain and spin dry in a salad spinner.
Prep: Chiffonade the collard greens, or tear them into smaller pieces by hand for a more rustic texture.

How to Sauté Collard Greens

In a large sauté pan, heat the olive oil over medium-low. Add the shallots and 1/8 teaspoon of the salt. Sauté for 3 minutes, stirring occasionally.
While the shallots cook, mix the broth and apple cider vinegar in a glass measuring cup.
Add the garlic to the pan and sauté until fragrant, about 1 minute.
Add the collard greens and the remaining 1/8 teaspoon salt. Gently toss with kitchen tongs and sauté until bright green, about 3 minutes.
Carefully pour the broth mixture over the collards (it may splatter). Cover, reduce the heat slightly, and braise for about 8-10 minutes, until the collards are dark green and tender, and the liquid is mostly evaporated,
Remove from heat, drizzle with honey, and stir until evenly coated. Keep warm and covered until ready to serve.
Store any leftovers in an airtight glass container for up to 3 days.

Rustic, sautéed collards in a pan with shallots, a head of garlic and a wooden spoon.

Recipe Tips

Chiffonaded collards tend to cook faster, so check them around the 5-minute mark.
When cooking a large batch, it’s easier to add the collard greens a couple of handfuls at a time. Let them sauté to cook down a bit before adding the next few handfuls, and gently toss them with kitchen tongs so they sauté evenly.
Mixing the broth and apple cider vinegar beforehand ensures even flavor distribution.
If extra liquid remains after braising, cook on low, uncovered, until it reduces.

Seasoning Variations

Sprinkle 1 ½ to 2 teaspoons of one of the following into your sautéed collard greens for next-level flavor.

Za’atar Seasoning – Adds a bright, tangy bite. Za’atar is delicate so stir it in with the honey after cooking.
Mild Chili Powder (Savory Spice) – A warm, earthy blend with cumin and garlic. It’s a key ingredient in the sauce I use on Steamed Kale.
Trader Joe’s Mushroom & Company Umami Seasoning: – Adds depth, with a savory, slightly spicy kick thanks to the red pepper flakes.
Orange Vinaigrette – This simple homemade salad dressing adds a citrusy kick.