Collard Greens and Kale

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/8/21
Collard Greens and Kale

The Spruce / Maxwell Cozzi
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
265 Calories
13g Fat
34g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 265
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 85mg 4%
Total Carbohydrate 34g 12%
Dietary Fiber 12g 45%
Protein 12g
Calcium 571mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kale and collard greens make a flavorful team in this healthy, tasty side dish that combines collard greens and kale and includes olive oil, garlic, salt, black pepper, and lemon juice to season it and give it that tang. The combination of the greens makes a satisfying way to eat your veggies.

Enjoy this dish with other Southern classics, such as fried chicken, coleslaw, and homemade biscuits—or whatever you desire. It would also be great alongside a roasted chicken or a pork tenderloin, with rice as a side.

1:35

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Ingredients

  • 1 large bunch collard greens (about 1 to 1 1/2 pounds)
  • 1 large bunch kale (about 1 to 1 1/2 pounds)
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 teaspoons fresh lemon juice
  • Dashes hot pepper sauce, to taste, optional

Steps to Make It

  1. Gather the ingredients.

    Collard Greens and Kale ingredients

    The Spruce / Maxwell Cozzi

  2. Rinse collard greens and kale thoroughly.

    Rinse collard greens and kale in a colander

    The Spruce / Maxwell Cozzi

  3. Drain and cut out large, tough stems and ribs.

    cut out large, tough stems and ribs from the kale and collard greens

    The Spruce / Maxwell Cozzi

  4. Slice the leaves into 1/4-inch strips. You should have about 8 packed cups.

    Slice the kale and collard greens leaves into strips

    The Spruce / Maxwell Cozzi

  5. Heat the olive oil in a well-seasoned heavy skillet or wok over medium-high heat.

    skillet with oil

    The Spruce / Maxwell Cozzi

  6. Add the garlic and cook, stirring, 30 seconds.

    garlic cooking in a skillet

    The Spruce / Maxwell Cozzi

  7. Add half of the collard greens and cook, stirring, for about 30 seconds.

    collard greens cooking in a skillet

    The Spruce / Maxwell Cozzi

  8. Add half of the kale and cook stirring, for about 1 minute, or until the leaves begin to soften.

    kale and collard greens cooking in a skillet

    The Spruce / Maxwell Cozzi

  9. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.

    kale and collard greens cooking in a skillet

    The Spruce / Maxwell Cozzi

  10. Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired.

    kale and collard greens cooking in a skillet

    The Spruce / Maxwell Cozzi

Tip


  • Make sure the greens are well washed. Collard greens, in particular, must be rinsed in several changes of water to ensure there is no grit still clinging to the leaves. Just fill the sink, a large bowl, or dishpan with water, and swish them around. Refill and repeat until you don't feel any bits of sand in the bottom of the sink or container.

Should I wash kale or collard greens before storing?

When you bring home kale or collard greens from the store or farmers market, it is best to put them unwashed and loosely wrapped in the fridge. Stored this way, the greens will keep for up to five days. If you wash them immediately and then refrigerate, the greens lose their crispness, and they will spoil more quickly because of the moisture.