Nancy’s Collard Greens

MSU Extension Community Nutrition Instructor Nancy Hampton

Try this recipe to add some healthy greens to your meals!

Prep Time: 15 Minutes

Cook Time: 60 Minutes


  • ¼ cup extra virgin olive oil or vegetable oil
  • 1 onion - chopped or sliced
  • 3 cloves of garlic - peeled and smashed
  • Pinch crushed red pepper
  • 3 bunches collard greens
  • 1 bunch spinach greens
  • 1 large carton of chicken broth or stock or vegetable broth
  • 2 Tablespoons vinegar
  • 1 teaspoon hot sauce
  • ½ teaspoon black pepper
  • ¼ cup mild banana pepper rings
  • ¼ teaspoon seasoned salt
  • 1 Tablespoon jalapenos with seeds removed and chopped


  1. Wash your hands for 30 seconds with hot water and soap.
  2. Sanitize all food prep surfaces and cooking utensils.
  3. Rinse and scrub all produce.
  4. Remove stems from collards and stack leaves together. Roll and cut into ½ inch lengths.
  5. Roughly chop spinach leaves.
  6. Add collard and spinach leaves together and wash in cold water, changing water about 3 times, or until water is clear.
  7. Coat a large pot with oil and add the onions, garlic, and crushed red pepper.
  8. Bring the pot to a low heat and cook until onions are golden, about 2 minutes.
  9. Remove from pot and set aside.
  10. Add greens to the pot and stir them so they are coated with leftover oil while they cook.
  11. Add salt, pepper, broth or stock, banana peppers, and cooked veggies to pot with greens.
  12. Cover and bring to a boil.
  13. Lower heat and cook for one hour on low to medium heat, stirring occasionally.
  14. Sprinkle with vinegar.
  15. Serve warm and enjoy!