|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 12g||45%|
|*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 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.
Click Play to See This Collard Green and Kale Recipe Come Together
Gather the ingredients.
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.
- 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.