|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 5g||19%|
|Total Sugars 2g|
|Vitamin C 63mg||316%|
|*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.|
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.
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
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
Gather the ingredients.
Rinse collard greens and kale thoroughly.
Drain, cut out, and discard the tough stems and ribs.
Slice the leaves into 1/4-inch strips. You should have about 9 packed cups of each.
Heat the oil in large skillet or wok over medium-high heat.
Add the garlic and cook, stirring constantly until fragrant, 30 seconds.
Add half of the collard greens and cook, stirring often until the greens begin to wilt, about 4 minutes.
Add half of the kale and cook, stirring often until the greens begin to wilt, about 4 minutes.
Add the remaining greens in batches, if necessary, and cook, stirring constantly until the greens are tender, about 12 minutes.
Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired. Serve immediately.
- 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.