How to Make the Perfect Microwave Collard Greens
Southern American · Easy · 9 min · 2 servings
These microwave collard greens are a quick and nutritious side dish that skips the hours of traditional stovetop simmering. The microwave tenderizes the greens in minutes while locking in their earthy Southern flavor.
Why this recipe works
This Microwave Collard Greens recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 9 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 68 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 4 cups collard greens chopped and stems removed
- 3 tbsp chicken broth or water
- 1 tbsp butter
- 0.5 tsp garlic powder
- 0.5 tsp salt
Step by step instructions
Step 1: Prep Greens
Wash the collard greens thoroughly and remove the tough center stems. Stack the leaves and chop them into rough 2-inch pieces.
Step 2: Add Broth and Cover
Place the chopped collard greens in a large microwave-safe bowl and pour chicken broth over them. Cover tightly with plastic wrap or a lid.
Step 3: Microwave
Microwave on high for 6 minutes stirring once at the 3-minute mark until the greens are tender and wilted down significantly.
Step 4: Season and Serve
Carefully uncover and drain any excess liquid. Toss the greens with butter, garlic powder, and salt and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken broth → vegetable broth to make the dish fully vegan
- butter → olive oil for a dairy-free alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not removing the tough stems which remain chewy and unpleasant even after microwaving
- Skipping the stir halfway through causing the top greens to not wilt evenly
Nutrition facts
Per serving: 68 calories, 4g protein, 8g carbs, 3g fat, 4g fiber.
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