A nontraditional collard greens recipe for sure, these fritters are delicious. They are crispy on the outside, tender on the inside, and very healthy.
Making collard green fritters is quite unusual, I know. Collards are bitter and tough, so they usually require long and slow cooking to get rid of the bitterness.
When we dined at The Pit in Raleigh, North Carolina, and ordered a plate of ribs, it came with slow-braised collard greens:
Can you really make fritters out of collard greens?
Yes! This recipe actually works. They turn out crispy on the outside, tender on the inside, and delicious.
Part of why this collard greens recipe works so well is that frying makes everything taste better. Another reason is that I use seasonings liberally, and they help mask the bitterness.
I would say, though, that some bitterness remains in the fritters. So if your palate is very sensitive to bitter flavors, perhaps this recipe is not for you.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty collard greens recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Frozen chopped collards
- Chopped onion and minced garlic
- Kosher salt and black pepper
- Grated Parmesan cheese
- Olive oil for frying
How to make this collard greens recipe
It’s easy!. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Defrost the greens and drain well.
- Mix with onions, spices, eggs, and Parmesan.
- Form into patties and cook in olive oil until golden.
Are collard greens good for you?
What to serve with these fritters?
Any main dish goes with them. They’re truly versatile. I often serve them with one of the following main dishes:
You can also serve them with a couple of fried eggs for a tasty and healthy meatless dinner.
What about leftovers?
Leftovers of this collard greens recipe keep well in the fridge, in a sealed container, for 3-4 days.
I reheat them in the microwave on 50% power. I love having two of these tasty fritters with a couple of fried eggs for my lunch!
Collard Greens Recipe: Crispy Fritters
- 16 oz frozen chopped collards
- 1 medium onion, finely chopped (6 oz)
- 1 tablespoon minced garlic
- 3 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil for frying
- Place the collards in a saucepan with 1/4 cup water. Bring to a boil, lower heat to medium-high and cook 3-5 minutes, until thawed.
- Drain the collards well, either by pressing on them in a colander, or by placing the collards inside a clean kitchen towel, and squeezing hard to get rid of as much water as you humanly can.
- Place the drained collard greens, onion and garlic in a large bowl. Mix well.
- In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the collards mixture, mixing well with a fork or a spatula to combine.
- In a nonstick double-burner griddle or in two large nonstick skillets over medium-high heat, heat the olive oil (2 tablespoons in each skillet). Brush all over the griddle to evenly coat. Use a 4-tablespoon measuring cup or ice cream scoop per fritter to scoop out the mixture, pressing down gently to flatten.
- Cook 3-4 minutes on each side, until well-browned and crispy. Serve immediately.