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.
Learn about The Spruce Eats' Editorial Process
Updated on 11/30/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Collard Greens and Kale

The Spruce / Maxwell Cozzi
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
122 Calories
8g Fat
12g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 122
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 143mg 6%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 4g
Vitamin C 63mg 316%
Calcium 195mg 15%
Iron 2mg 11%
Potassium 367mg 8%
*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 these greens with olive oil, garlic, salt, black pepper, and lemon juice to help season it and give it tang. It 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

Click Play to See This Collard Green and Kale Recipe Come Together

"I loved the combination of sautéed collards and kale. The veggies were nice and garlicky, with brightness from the lemon and a touch of heat from the hot sauce. Leave the raw greens a little damp. This will help them steam/sauté in the skillet, making them tender and delicious." —Diana Andrews

Collard Greens and Kale/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 large bunch collard greens (about 1 pound)

  • 1 large bunch kale (about 1 pound)

  • 3 tablespoons olive oil

  • 6 cloves garlic, minced

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper, more to taste

  • 2 tablespoons freshly squeezed lemon juice

  • 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, cut out, and discard the 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 9 packed cups of each.

    Slice the kale and collard greens leaves into strips

    The Spruce / Maxwell Cozzi

  5. Heat the oil in large skillet or wok over medium-high heat.

    Skillet with oil

    The Spruce / Maxwell Cozzi

  6. Add the garlic and cook, stirring constantly until fragrant, 30 seconds.

    Garlic cooking in a skillet

    The Spruce / Maxwell Cozzi

  7. Add half of the collard greens and cook, stirring often until the greens begin to wilt, about 4 minutes.

    Collard greens cooking in a skillet

    The Spruce / Maxwell Cozzi

  8. Add half of the kale and cook, stirring often until the greens begin to wilt, about 4 minutes.

    Kale and collard greens cooking in a skillet

    The Spruce / Maxwell Cozzi

  9. Add the remaining greens in batches, if necessary, and cook, stirring constantly until the greens are tender, about 12 minutes.

    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. Serve immediately.

    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.

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.