Asian Collard Greens

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This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.


  • 1 large bunch collard greens (about 7 large leaves)
  • 2 Tablespoons extra virgin olive oil or avocado oil
  • ⅛ teaspoon pink Himalayan or sea salt
  • 1 teaspoon grated ginger root
  • 1 teaspoon Bragg’s liquid aminos or coconut aminos (use ½ teaspoon for lower sodium)
  • ½ teaspoon sesame oil

Optional ingredients:


  1. Slice out the middle hard stem of your collard greens. Stack the leaves on top of each other. Roll the leaves up together into one large roll. With a knife, slice thinly. Chop up a few more times until you have easy-to-eat-sized pieces.
  2. In a large skillet over medium-high heat, add in the oil. Heat oil until hot, then add in sliced greens and sprinkle with salt. Cook the greens for about 4 to 5 minutes, stirring occasionally (or until desired doneness).
  3. Add in the grated ginger, liquid aminos, sesame oil, and collagens powder if using. Stir to coat. Garnish with sesame seeds. Serve up warm and enjoy
  4. !Serving ideas: Serve over eggs, alongside your favorite Asian dish, as a side dish, or on their own.


Serves 2. Per Serving (based on using extra virgin olive oil):

Calories: 199 |
Total Fat: 16 g |
Total Carbohydrate: 10 g |
Dietary Fiber: 7 g |
Protein: 6 g

Ingredient Highlights

The high beta-carotene content of cayenne pepper has been found to increase immunity and help reduce symptoms in asthma.

Also known as marrow-stem kale, collard greens are an often overlooked nutritional treasure, believed to possibly improve sleep and mood, support digestive tract health, and promote healthy hair and skin.

Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. It has been used for thousands of years in Asia to treat stomach ache, diarrhea, and nausea.

Liquid aminos are made from soybeans, while coconut aminos are made from coconut. They are most often used as healthier alternatives to soy or tamari sauce as they are MSG-free as well as gluten-free.

Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.

With the Organixx Clean Sourced Collagens in this recipe, you not only get 5 different types of collagen, but also camu camu, acerola cherry, horsetail extract (silica), and zinc gluconate to ensure your body can actually USE the collagen you’re taking.

Sesame seeds help prevent diabetes, detoxify the body, and lower blood pressure. They are an excellent source of plant lignans, which are linked to a lower risk of heart disease and hormone-associated cancers.


  1. Hi Katrina, I made the Asian Collard Greens without using oil in the pan. I used a little water instead, and no sticking! I enjoyed the the idea of rolling and cutting the thin strips! What a delicious and fun way to eat collards! Thank you for the recipe!

    • Hi Parjanya, We are glad to hear you tried the recipe and it was a win. It is good to know it works well without adding the oil. Now, I will try it that way too. Thank you for being here with us. Enjoy your day!

  2. I've been a gardener for decades. Check my web site

    One of my favourite plants is Lambs Quarters. In Romanian we call it "lobeda". I have three plants that seed themselves in the fall: a burgundy leaf plant, a lime. green plant and one with burgundy stems and green leaves. Most gardeners in the "Garlic

    Flats" grew this plant and used it as spinach. My favourite recipe Is to steam it, add a handful of fresh dill, mushrooms, sour cream and serve it mamaliga (polenta).

    • Hi Victor, Thank you for sharing this recipe. This sounds not only delicious but healthy as well. It is awesome to hear that you have been a gardener for many years. I feel like over the years a lot of people have steered away from growing their foods and plants. However, it is very exciting to see and hear so many people going back to it or trying it out recently. Wishing you a plentiful year!!!

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