Instant Pot Southern Collard Greens Stir Fry | Collard Greens Fry

How to Make Vegan Southern Collard Greens Stir Fry

Hello Foodies,

          Simply cook these collard greens leaves with garlic, green chilies and you will have a smoky and crunchy dish ready to serve. This is one of the easiest, healthiest and tastiest stir fry recipes I often prepare to go in the tiffin box and even for weeknight dinner. We like to eat this Collard Greens Stir Fry with Jowar Bhakri or Ragi Bhakri(Finger Millets flatbread) or with Chapati. 

        Collard is low in calories and hence can be eaten by those trying to lose weight. This vegan recipe of collard green stir fry is dedicated to all vegans and Vegetarians who love to indulge in these tasty collard greens. Everybody will love it, even those who hate veggies, especially when you use crushed garlic with chopped green chilies. I have used just 2 Tsp oil and I prefer this less oil lighter version. It's healthier and tastes amazing too. 

Video Recipe:

          I had never eaten collard greens before I moved to the United States. When I did start eating them, first I made Collard Greens Rolls, similar like we do with Patra/Colocasia leaves(i.e Aluvadi). Collard green stir fry is an Indian inspired side dish for bhakri made much quicker in an Instant Pot. These Southern greens have a ton of flavor from garlic and onion. Garlic, green chilies, and onions are strong flavors that stand up to and bring the best out in collard greens. If you don't want to cook them for long, you can try blanching them first and then sautéeing them like spinach or chopping them up and adding them to soups.

Collard Greens Stir Fry is:

  • Super flavorful
  • Loaded with greens
  • Rich in plant-based protein + fiber
  • Savory-sweet
  • Healthy and delicious
  • One-Pot Recipe

What is Collard Greens?

        Collard greens are a type of dark leafy green vegetable related to kale, turnips, and cabbage. They have broad leaves with solid, firm veins running through them. Collard greens are the staple green vegetable of the south. They belong to the Brassica oleracea plant species like most green vegetables including cabbage, spinach, and kale. While buying collard greens make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook. They are available all year round with a peak season in the winter and early spring. 

Taste of Collard Greens?

  • Collard greens are mild, earthy, a little bit sour, and delicious. They have a strong, vegetable flavor and a remarkably hearty texture.

How to Remove the Stems?

  • An easy way to remove the stems is to fold a leaf and hold it by the end of the stem with one hand and slide the hand down the stem, tearing away the leaf as you continue to cut. Or Place the leaf with the veins facing up and slice the middle vein right through the center, taking care not to break the leaf. Remove any other thick veins from the sides too. Keep all the leaves ready like this.

How to Store Collard Greens Leaves?

  • Rinse them thoroughly under tap water and pat dry them. Remove any moisture and store collard greens like all greens, wrapped loosely the paper napkin fold it, and place it in plastic/ziplock bags in the fridge. 

Serving options: This Collard Greens Stir Fry tastes best when served hot with

Preparation Time: 10 Minutes; Cooking Time: 5 Minutes
Each serving of Collard Greens Stir Fry Contains 84 cal


  • Collard Greens Leaves 15-16 leaves 300 g
  • Onion 1 small, chopped
  • Garlic 6 cloves, crushed
  • Green chilies 5 strips, finely chopped
  • Salt 1 Tsp
  • Veg. Oil 2 Tsp


  • Rinse collard greens very well and pat dry them. 
  • Remove the thick center stem and roughly chop them into bite-sized pieces.
  • Turn on the saute mode of the instant pot and heat olive oil.
  • Splutter cumin seeds and add garlic, onion, and green chilies.
  • Saute and cook for 3-4 minutes or until onions become translucent.
  • Now, add chopped collard greens and salt and mix well.
  • Add 1 cup of water and deglaze the pot.
  • Close the lid and place the vent in the sealing position.
  • Cook on Manual mode(Hi) for 5 minutes.
  • Quick-release the pressure and open the lid.
  • Stir everything well and collard greens stir fry is ready to serve.
  • Serve Collard Greens Stir Fry with Bhakri/Chapati. Enjoy!!!


  • You can allow the Instant Pot to naturally pressure release, or do the quick release. Do whichever one you're comfortable with. The natural pressure release for this recipe took about 12-15 minutes for me, and I didn't find the greens to be mushy or overdone at all.
  • Instead of green chilies, you can use jalapeno or red chili powder.

Some more Green Leafy Vegetables Stir Fry Recipes to Try:

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 84 calories, along with 10.8 g carbohydrates, 4.7 g dietary fiber, 3.7 g fats, and 3.54 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Health Benefits of Collard Greens Stir Fry:

  • Collards contain a good amount of vitamin K, which helps to improve bone health.
  • Collards are high in fiber, which helps us feel full during a meal and aids in digestion.
  • Collard greens are rich in antioxidants.
  • Collard greens lower cholesterol naturally because the leaves are high in fiber.
  • Boost Immunity.
  • Collard greens are very good sources of in many vital B-complex groups.

Good Time To Eat:

          It’s good to eat Collard Greens Stir Fry for lunch, brunch, and dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
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Eat Healthy, Stay Healthy!!!

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