Stir-Fried Greens


It’s spring, and one of my favorite foods to enjoy during this time of year are stir-fried greens. In the picture above, I’ve used a mixture of fresh collards and spinach greens.

A lot of folks boil their greens, but I prefer to lightly sautee mine with a little olive oil in either a cast iron skillet or wok. Add in some leftover ham, sliced onions, and a little garlic and dress it with vinegar and you have the perfect frugal and delicious side.

Serve it with a little cornmeal and it makes a great low-calorie, low- cost, budget-friendly meal!

My Stir-Fried Greens Recipe


About 4 to 6 cups each of fresh spinach and collard greens.

1 onion, thinly sliced.

4 ounces fresh mushrooms, thinly sliced.

About 1/2 cup to a full cup of cooked ham, thinly sliced and coarsely chopped. Omit the ham for a vegetarian meal.

2 to 3 tablespoons olive oil.

1/2 teaspoon garlic powder, or 1 fresh clove finely minced.

1 teaspoon Italian Seasonings dried flakes

Salt and Black Pepper, to taste.

Vinegar to dress the greens. About 3 tablespoons.


Rinse fresh greens well in cool water. Place in a colander to drain and dry. Taking them in bunches, use a sharp knife to slice into coarse pieces, about 1 to 2 inches thick.

Add olive oil to skillet or wok. Heat on medium-high heat. Add garlic powder or fresh minced garlic, along with the Italian Seasonings to the oil.

Add the ham, onions, and mushrooms to the oil and allow to heat about 30 seconds to 1 full minute. Add the greens and slowly begin to turn the greens, folding in the ham, onions, and mushrooms as you turn. Carefully continue to turn the mixture over several times. It will cook down as it heats through. This process normally takes 10 to 15 minutes.

Once the greens have wilted and cooked down, they are ready to serve. Add salt and pepper to taste, and then sprinkle with vinegar while the greens are still in the skillet and hot.

Once the greens are ready, serve immediately for best results!







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