Collard Greens My Way!

The way I cook collard greens is to stir-fry it in a wok and add soy sauce to give it a nice taste. You can add shrimp or tofu to it as well. I generally make it with shrimp. The quantities listed below are kind of made up, I have never measured anything. My advice is to do what you like — so if you like more garlic flavor then add more garlic.


Collard greens (I generally get one bunch).
2 tablespoons oil.
4 garlic cloves sliced (1 tablespoon crushed garlic).
1/2 tablespoon of ginger (crushed or sliced).
Salt to taste.
1/2 red onion, cut into pieces.
1/2 teaspoons fish sauce (optional — it is a substitute for salt).
One lime (optional).
2 tablespoons chili paste or Sriracha.
2 tablespoon soy sauce.
1/2 pound fresh peeled shrimp (bigger the better).


Wash the collard greens thoroughly. Shake off all the water. (You want the leaves to be dry.) I then cut them into 2 inch strips , generally across the leaf. I don’t remove the stems that run down the center, but you can, if you don’t care for the stems.

Heat up a wok on high heat and add the oil. Add the garlic, onion, ginger into the wok and stir-fry until you get a aromatic smell and the onion and garlic start turning brown.

Add the shrimp, chili paste or sriracha, and quickly stir fry until the shrimp is cooked. Generally it should take about two minutes for the shrimp to cook. Take the shrimp out of the wok and place in separate bowl. You can squeeze the lime on to the cooked shrimp.

Add the collard greens, soy sauce, salt (optional: a little fish-sauce) into the wok. Stir fry for 2 minutes at most. You want to keep the leaves somewhat crispy. Then turn the fire off and add back the cooked shrimp. Mix it up and you are done.

Enjoy! Send photos!

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.