Collard Greens and Kale

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/27/19
Collard Greens and Kale
Poppy Barach/E+/Getty Images
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4 portions (4 servings)
Nutritional Guidelines (per serving)
265 Calories
13g Fat
34g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 portions (4 servings)
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 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.

1:35

The Best Collard Green and Kale Recipe

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.

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 pepper
  • 4 teaspoons fresh lemon juice
  • Optional: dashes hot pepper sauce

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Heat the olive oil in a well-seasoned heavy skillet or wok over medium-high heat. Add the garlic and cook, stirring, 30 seconds.

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

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

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

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

  8. Serve and enjoy!

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