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Collards and Cranberries

Cranberries add a hint of sweetness to this nutrient rich dish.
Collard Greens and Cranberries

Recipe Source: Modified from foodhero.org


  • 1 teaspoon oil
  • 1/4 cup chopped onion (1⁄4 medium onion)
  • 1/4 cup dried cranberries
  • 1 clove garlic, minced or
  • 1/4 teaspoon garlic powder
  • 6 cups chopped collards (leaf portion, no stems)
  • Juice from 1/2 orange (about 1/4 cup)
  • 1/4 cup water, as needed


  1. Add oil and onion to large skillet. Stir and saute over medium-high heat (350 degrees in an electric skillet) until onion is translucent.
  2. Add cranberries and garlic. Continue to saute for 2 to 3 minutes.
  3. Add collards. Pour or squeeze orange juice over top of collards. Cover skillet and simmer about 15 minutes until collards are wilted and tender.
  4. Add water if mixture begins to stick.
  5. Serve immediately.
  6. Refrigerate leftovers within 2 hours.
Serving Size: 3/4 cup
Total Fat1.5 g
Saturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Total Carbohydrate12 g
Dietary Fiber2 g
Total Sugars4 g
Added Sugars included0 g
Protein3 g
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