Kale and collard greens make a flavorful team in this stir-fry dish. This tasty and healthy side dish combines collard greens and kale and includes olive oil, garlic, salt, black pepper, and lemon juice to season it and give it that tang.
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 or 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.
- 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 pepper
- 4 teaspoons fresh lemon juice
- Optional: dashes hot pepper sauce
- Rinse collard greens and kale thoroughly. Drain and cut out large, tough stems and ribs. Slice the leaves into 1/4-inch strips. You should have about 8 packed cups.
- Heat the olive oil in a well-seasoned heavy skillet or wok over medium-high heat. Add the garlic and cook, stirring, 30 seconds.
- Add half of the collard greens and cook, stirring, for about 30 seconds.
- Add half of the kale and cook stirring, for about 1 minute, or until the leaves begin to soften.
- Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
- Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||12 g|