3 Ways To Make Greens Amazing When Cooked Properly

In this episode we're taking 3 Ways to Turn Greens Into the Star and making humble greens, Collard Greens to be precise, and show how to make them irresistible. We're teaching three unique, flavor-packed techniques that transform ordinary greens into bold, crave-worthy dishes for every night of the week. These easy, budget-friendly, nutrient-rich recipes prove that greens can be satisfying, exciting, and the centerpiece of your plate. It is so simple simple to eat more greens when we actually love them!

PS, this was shot before Gary went to his forever home and we will share updates in upcoming videos. We appreciate you and thank you kindly for your love and support.

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1. Simple Greens with Garlic, Bacon’ Bits & Crispy Onions
Ingredients
• 2 bunches fresh collard greens, stems removed, leaves cut into wide ribbons
• Salt for blanching + finishing
• 2 large garlic cloves, thinly sliced
• 2–3 tablespoons olive oil (enough to coat the pan)
• Freshly ground black pepper, to taste
• Optional toppings: vegan bacon bits, crispy fried onions for that extra, extra!
Method
1. Prep the greens: Rinse collards thoroughly in cold water; let dirt settle in the bowl, then lift leaves out so grit stays behind. Shake dry and cut into ribbons or squares.
2. Blanch: Bring a large pot of salted water to a boil. Add collards and cook 1 minute, until bright green. Drain, rinse with cool water and gently squeeze out excess water.
3. Sauté: Heat olive oil in the same pot over medium-high. Add garlic and cook until fragrant (about 30 seconds). Add collards, a pinch of salt, and black pepper. Sauté 2–3 minutes, stirring, until tender but still vibrant.
4. Finish & serve: Transfer to a platter and top with vegan bacon bits and crispy onions for crunch and extra flavor.

2. Lemon-Garlic Greens with Pine Nuts & Nutritional Yeast
Ingredients
• About 1 lb pre-cut collard greens (stems picked out if to large)
• 1 big or 2 medium garlic cloves
• Zest of 1 fresh lemon
• Juice of 2 lemons
• 1 teaspoon cornstarch
• ¼ cup water
• 2 tablespoons pine nuts
• 3 tablespoons olive oil
• Salt & black pepper, to taste
• Nutritional yeast, for serving
Method
1. Make the lemon-garlic paste: Crush garlic with lemon zest in a mortar & pestle (or finely mince). Stir in lemon juice, cornstarch, and ¼ cup water to form a slurry.
2. Blanch collards: Put greens in a large bowl. Pour boiling water over to cover. Let sit 2 minutes to wilt, then drain, squeeze gently, and set aside.
3. Toast pine nuts: Heat olive oil in a wide pan over medium. Add pine nuts and toast until golden. Beware not to burn da nutz.
4. Finish greens: Add collards, a pinch of salt and pepper. Make a well in the center and pour in the lemon-garlic slurry. Cover 30–60 seconds to thicken slightly. Toss everything together so the sauce coats the greens.
5. Serve: Transfer to a plate, sprinkle with nutritional yeast, and garnish with thin lemon slices.

3. “Garlic Bread” Collards with Tomato & Crispy Panko Crust
Ingredients
• About 1 lb blanched collard greens (same blanching method as above)
• 1 small onion, diced
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 3–4 tablespoons olive oil (divided)
• Salt & black pepper, to taste
For the crumb topping:
• 2 cups panko breadcrumbs
• 6 tablespoons nutritional yeast
• 1 teaspoon granulated garlic
• Pinch dried oregano
• Olive oil, enough to moisten
Method
1. Prepare the crumb topping: In a cool pan, combine panko, nutritional yeast, granulated garlic, oregano, and a drizzle of olive oil. Heat gently, stirring, until golden and toasted. Transfer immediately to a bowl to stop cooking.
2. Sauté base: In the same pan over medium, add a little oil. Cook onion until softened. Push to the side, add tomato paste with more oil, and fry until deepened in color and no longer sweet. Stir together.
3. Add greens: Fold in blanched collards (still slightly damp). Add a splash of water if needed to steam. Season with salt and pepper.
4. Assemble & serve: Transfer collards to a serving dish or small casserole. Spread toasted crumbs over the top, leaving some greens peeking through. Serve immediately for a stovetop version, or bake 15–20 minutes at 350–375°F (180°C) for a crisped-up crust. Optional: sprinkle vegan cheese before baking.