Stir-Fried Asian Collards

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Stir-Fried Asian Collards


  • 1 tablespoon vegetable oil
  • 2 garlic cloves, thinly sliced
  • 1 bunch thinly sliced, stemmed collard greens
  • Pinch salt
  • Rice-wine vinegar
  • Lower-sodium soy sauce
  • Fish sauce


In a large skillet, heat vegetable oil over medium-high. Add garlic and stir until softened, about 30 seconds. Add collard greens and a salt. Toss until wilted, about 2 minutes. Stir in a splash each rice-wine vinegar, soy sauce and fish sauce.