clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asian Collards Recipe

Asian Collards Recipe

  • Author: Diana of
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 1x


When you’re out of broth/stock, here’s a new way to easily add flavor to collard greens. This is a pretty flexible recipe. Adjust the amounts of onion, collards, water, and soy sauce to your liking. I like to start with a smaller amount of soy sauce than I think I need and slowly add more as I taste-test through cooking. I like to cook collards for a relatively short time, but feel free to cool longer if you want a more tender texture. Enjoy!


  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion, chopped, about 1/3 cup
  • 2 garlic cloves, minced, optional (or sub 1/4 teaspoon garlic powder)
  • 1 bunch collards, stems removed, cut into 1/2-1″ strips, washed well and strained (about 3 cups worth)
  • 1/4 cup water
  • 11 1/2 teaspoon soy sauce
  • fresh black pepper


  1. Pre-heat olive oil in a medium pot over medium heat. When the oil is ready, add the onions. Cook until they’re just tender, about 3-4 minutes. Add garlic, stir, and cook 60 seconds or until fragrant.
  2. Add collards, water, and soy sauce. Stir to combine.
  3. Cover and cook until collards are tender, stirring occasionally, about 20-30 minutes. Taste test and add additional soy sauce and fresh black pepper, as desired for your flavor preference.


Tip: Be careful adding the soy sauce. I like my food on the salty side, but you can easily overdo it with the soy. It’s super easy to add more and almost impossible to dilute once added.

Tip: I find about 1/4 – 1/2 teaspoon per cup of collards is about the right amount for me.

Recipe Card powered byTasty Recipes