Sautéed Collards and Cabbage with Gremolata

These crunchy sautéed greens from chef Carla Hall get big flavor from garlic, lemon and crushed red pepper. Slideshow: More Vegetarian Recipes 

Sautéed Collards and Cabbage with Gremolata
Photo: © Con Poulos
Total Time:
45 mins


  • ¾ cup parsley (finely chopped)

  • 1 ½ teaspoons minced garlic (plus 2 thinly sliced garlic cloves)

  • 1 tablespoon lemon zest (plus /4 cup fresh lemon juice finely grated)

  • ½ cup extra-virgin olive oil (plus 2 tablespoons)

  • Kosher salt

  • Black pepper

  • 4 shallots (3/ cup halved and thinly sliced)

  • 1 ½ pounds green cabbage (9 cups cored and sliced 1/4 inch thick)

  • 1 ½ pounds collard greens (12 cups stems discarded, leaves sliced 1/4 inch thick)

  • ¾ teaspoon crushed red pepper


  1. In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.

  2. In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes. Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper. Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve.

Make Ahead

The gremolata can be made up to 3 hours ahead and kept covered at room temperature.

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