Sautéed Collard Greens with Pepperoni

Collards are often paired with bacon, but our new favorite twist is to flavor the greens with spicy pepperoni. Slideshow: Pizza Recipes 

Sautéed Collard Greens with Pepperoni
Photo: © Con Poulos
Total Time:
45 mins


  • cup extra-virgin olive oil

  • 6 ounces pepperoni (julienned)

  • 2 shallots (large thinly sliced)

  • 6 cloves garlic (thinly sliced)

  • 4 pounds collard greens (stemmed and coarsely chopped)

  • Kosher salt

  • Pepper

  • 3 tablespoons fresh lemon juice


  1. In a pot, heat the olive oil. Add the pepperoni, shallots and garlic and cook over moderately high heat, stirring, until the shallots are softened, 3 to 5 minutes. Add the collard greens in large handfuls, stirring and letting each handful wilt slightly before adding more.

  2. When all of the collards have wilted, add 1/4 cup of water and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the greens are crisp-tender and most of the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a bowl and serve.

Make Ahead

The cooked collard greens can be refrigerated overnight.

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