A Tuscan Side of Collards


  • 2 large Bunches Collards
  • 16 oz. low Sodium Vegetable Broth
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 large Leeks


  • 1 tbsp. Chopped Garlic


  • Cut or tear collard leaves off stems, and clean.
  • Slice 2 pieces off the leek and reserve for garnish, dice rest of leek.
  • Cut into 2 inch strips and place in large pot.
  • Cover generously with vegetable broth, reserve 1/3 cup broth for later use.


  • Heat pot to a low boil and maintain for about 20 minutes till collards are almost tender.
  • Drain and set aside.
  • Place a tbsp. of oil in skillet, and over medium heat, sauté garlic for two minutes or unit tender.
  • Remove garlic to bowl
  • Add remaining oil and the diced leeks to pan and sauté until tender (about 10 minutes) careful not to brown
  • Return garlic to skillet, add reserved stock and collards.
  • Stir gently and thoroughly till collards are completely cooked. About 3 minutes.

Serving Suggestion & Tips:

  • Serves approx. 6 @ 1 cup per serving
  • Will not freeze well.
  • Serve with a fish or beef entrée and steamed cauliflower.