Bring your salad game up a notch with this Spicy Collard Greens recipe and enjoy an appetizing mix of spicy, savory, and sweet flavors with a crisp-tender texture. This gluten-free and nutritious green salad comes together quickly and is super affordable too. You can enjoy it as a low-calorie, light meal. Or pair it with your fave entrees for a more substantial mealtime.
Take a break from the classic Ceasar salad or Vinaigrette salad, and give this fiery green salad version a try! You can make this Southern BBQ staple in less than 20 minutes using a handful of veggies, pantry basics, and one pan only. The combination of crushed red pepper, hot sauce, and maple syrup gives it a distinctive kick, unlike any other salad you have tried.
Collard greens are cruciferous vegetables that boast quite an impressive nutritional profile. It is low in calories, nutrient-dense, full of vitamins, and is brimming with fiber and antioxidants! Though they can be eaten raw, we prefer them slightly cooked because they taste better and are easier to chew.
Unlike some green leaves like arugula and spinach, collard greens require a bit more preparation before cooking them. Do not worry; it is not a lot of work, though, just a few easy steps to ensure that you have perfectly delicious collard greens all the time.
The first step is to, of course, clean them. Wash the collard green thoroughly in running water until all the dirt has been removed. Pat dry with a paper towel or dry cloth. Place the leaves on a cutting board and slice off the stem and rib parts. These are tough and bitter, so you do not want them in your salad. Next, roll the leaves together in a bunch and slice through them vertically in about 1-inch strips. That’s it!
Note: If you are using collard greens in other recipes that do not require sautéing to soften them, I recommend steaming the leaves first to make them easier to eat and less bitter to the taste. I learned this from making my Collard Green Lunch Wraps, which you can try if you have leftover leaves.
1) Saute bell pepper, onion, and garlic for 2 to 3 minutes on a nonstick or lightly oiled pan over medium heat.
2) Add chopped greens, syrup, crushed red pepper, and hot sauce. Make sure to do a taste test and make adjustments to your liking.
3) Once the collard greens are slightly wilted and softened, remove from pan and serve warm.
This collard green salad is best served warm, right after cooking. In case you have leftovers, you can place them in a container in a fridge for a day or two. You can enjoy them chilled or warmed in the microwave for a few seconds.
Photos by Alfonso Revilla
Jay says
I definitely need to try this out!
Andrea White says
You're going to love it!