Go Back

Air Fryer Keto Collard Greens with Chili Garlic

Collard greens sliced into thin ribbons, tossed with chili and garlic, and air fried so the edges crisp while the centres soften, finished with butter and acid.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch collard greens 4 to 6 leaves, stacked, rolled, and sliced into 1/2-inch ribbons
  • 2 tbsp avocado oil
  • 1 tsp granulated garlic
  • 1/2-1 tsp crushed red pepper or 1 tsp mild chili powder
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter melted
  • 1 small garlic clove finely grated
  • 1 tsp apple cider vinegar or lemon juice

Equipment

  • Air fryer
  • Mixing bowl

Method
 

  1. Stack the leaves, roll into a tight cigar, and slice crosswise into 1/2-inch ribbons. Toss to separate and dry if needed.
  2. Toss the ribbons with the oil, granulated garlic, chili, salt, and pepper.
  3. Cook at 375°F for 4 minutes, toss well to bring the moist leaves to the top, then 2 to 4 minutes more until the edges just crisp and the centres soften.
  4. Immediately toss with the melted butter, fresh garlic, and vinegar.

Notes

1/2-inch ribbons — thinner turns papery, thicker stays tough.
The butter-garlic-acid finish is not optional; it's where the flavour lands.
Split into batches if the pile is deep.