Collard greens cooking time varies by method: for quick sautéing, they take about 3 to 6 minutes until wilted and slightly browned; for simmering or braising, they cook covered on low heat for about 1 hour or more until tender. Longer cooking (1-2 hours) often produces the traditional soft texture and richer flavor.

Quick Sauté Method

Collard greens sautéed in a hot pan with oil take about 3 to 6 minutes. They are stirred every 30 seconds and cooked until wilted, dark green, and some edges brown for flavor. Garlic or spices can be added near the end for aroma and taste.

Simmering or Braising Method

When simmered in broth or water, collards usually cook covered on low heat for around 1 hour, stirred occasionally until tender but not mushy. Some prefer cooking up to 2 hours for very soft greens and concentrated broth flavor. Adding smoked meat like ham hock is common for Southern-style greens.

Pressure Cooking and Variations

Pressure or Instant Pot methods can reduce cooking to about 20-25 minutes while achieving tender results. For firmer greens, cooking can be as short as 15-17 minutes.

In summary, for quick eating, 3-6 minutes sauté is fine; for classic tender collard greens, 1 hour or more simmering braise is recommended depending on texture preference.