Stir-fried Greens


Yield: 4 servings


  • 9 cups fresh collard or kale leaves
  • 1 Tablespoon olive oil
  • ¼ cup minced onion
  • 1 clove garlic, pressed
  • ½ teaspoon salt
  • 1 Tablespoon nutritional yeast
  • 2 Tablespoons unsweetened non-dairy milk
  • 1 Roma tomato, diced


  • Wash greens and strip the leaves from stems.
  • Chop stems into rounds and place in a large, deep skillet. (Do not discard stems they are full of vitamins and minerals and break up the texture of greens.)
  • Do not add the leaves yet, just the stems to the skillet.
  • Add oil, onion, garlic, and seasonings to the skillet and mix well.
  • Stir-fry until onion is clear (approximately 5 minutes).
  • While they are cooking, using scissors or a sharp knife, cut greens into thin strips.
  • Remove lid from skillet, add greens, and cook, stirring constantly, until just limp about 2 minutes.
  • Add non-dairy milk and tomatoes and cook for just 1 more minute.

Serve immediately.

Click here for more facts about Greens and Plant Calcium