Collard Greens Sandwich
Collard Greens
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Servings: 4 sandwiches
Author: Jacky Waddy's Aunt Ruth


  • 2 cloves garlic (peeled and minced)
  • olive oil
  • 3 pounds collard greens (with the leaves separated from the stem and washed. Cut the leaves into long, thin strips (chiffonade style). After cleaning, leave some water clinging to the greens.)
  • salt
  • pepper
  • Bragg's Liquid Aminos
  • tamari or soy sauce
  • red pepper flakes (start with a small pinch)
  • water (as needed)
  • apple cider vinegar (just a splash)
  • Tabasco (or other hot sauce)
  • 1 large tomato (sliced)
  • thinly sliced sweet onion
  • 4 ciabatta rolls


  • Place a large skillet or wok over a medium-high heat. When it’s hot, add 1 tablespoon of olive oil, and add the garlic. Sautee for 10-20 seconds, or until the garlic is fragrant. Add the greens. Be careful, as they might splatter the oil a bit, as they’ll be wet
  • cook the greens until they’re reduced in volume and cooked to your liking: a bit soft and a bit crunchy is good, but not wet. Season to your taste with salt, pepper, the Braggs Liquid Aminos, tamari, and red pepper flakes
  • While the greens are cooking, prepare the rolls to your liking: fresh, toasted, or grilled with a light brushing of olive oil
  • To assemble the sandwiches, place the greens in the rolls, and lightly splash on some olive oil, cider vinegar, and Tabasco. Finish with a slice of tomato and sweet onion slices


Makes Four Sandwiches
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