How to Steam Collard Greens | Cook for Your Life
Steamed Collard Greens - Cook For Your Life- anti-cancer recipe

Steamed Collard Greens

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

Dark green leafy vegetables are so good for us! They are bursting with minerals and vitamins, including calcium, plus, like cabbage, they help to strengthen our immune systems. Trouble is, they have the bad reputation...

These simple steamed collard greens are an easy way to cook collard greens that makes them delicious. You can use this method to cook kale as well.The trick is not to over cook the greens when you steam them so that they keep their color and nutrition value.


  • 1 bunch of collard greens, washed in cold water
  • Sea salt, to taste
  • 2 teaspoons virgin olive oil
  • 1 tablespoon freshly grated Parmesan cheese (optional)
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Nutrition Facts


64 cals


6 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


1 g


0 g


1 g


2 g


67 mg


  1. Strip the leaves of the collard greens from the hard stems.
  2. Put the leaves in a large saucepan with 1 cup of cold water. Bring to a boil, add some sea salt and cover. Turn the heat down and cook until the leaves are wilted and just tender, about 5-10 minutes depending on their size and toughness. At this point, you can either eat them or freeze them.
  3. To eat: Squeeze as much water out of the greens as you can. Slice them up and serve with a dressing, or toss with a little olive oil and some grated Parmesan cheese.  Serve immediately.
  4. To freeze: Drain the greens and run cold water. Squeeze all the excess water out of them, roll them into a ball and roughly slice them up.  Transfer to a resalable plastic bag and freeze until ready to use.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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