Sautéed Collard Greens

Serves 4


  • 2-1/2 pounds collard greens
  • 1 tablespoon unsalted grass-fed butter
  • 1 tablespoon macadamia nut oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • coarse sea salt and freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice, or to taste


  1. Remove and discard the stems and center ribs of the collard greens. Cut the leaves into 1-inch pieces.
  2. Bring a large pot of salted water to a boil over high heat. Cook the collards for 15 minutes, then drain in a colander, pressing out the excess liquid with the back of a wooden spoon.
  3. In a 12-inch heavy-bottomed skillet, heat the butter and oil over medium-high heat until the foam subsides. Add the garlic, collards, red pepper flakes, and salt and pepper to taste. Sauté the
    collard mixture until heated through, about 5 minutes.
  4. Drizzle the collards with lemon juice and toss well. Serve.