Maple Sweetened Collard Greens



Serving size

about 1/2 cup greens
30 Minutes

This recipe can easily be multiplied and leftovers are fair.

Maple Sweetened Collard Greens


1 tsp. Olive oil
1 medium White onions (diced)
1 lb Collards, raw (washed well)
2 Tbsp. Maple syrup
1/8 tsp. Salt
1/4 tsp. Ground nutmeg
1 tsp.. Unsalted butter


Heat the olive oil in a large skillet over medium heat.

Add the white onion and cook slowly for about 20 minutes until the onions are translucent. Stir frequently.

While the onions are cooking, wash the collards well and slice into 1/2-inch-thick chiffonade.

Add the collard greens to the pan with the onions and toss.

As they begin to wilt, add the maple syrup, salt, nutmeg, and butter.

Cook until the collards are hot and wilted, but not to the point that they begin to lose their bright green color.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Okay, so you don’t think that you like collard greens. Being from the south, I was supposed to like greens growing up but I didn’t. It wasn’t until I learned about food that I came to love them.

"But I have never tasted meat, Nor cabbage, corn nor beans, Nor fluid food on half as sweet As that first mess of greens."

James T. Cotton Now, American poet