Kale and Collards Greens

  • PrepTime: 20 Mins
  • CookTime: 15 Mins
  • TotalTime: 35 Mins


  1. 1 large bunch collard greens (about 1 to 1 1/2 pounds)
  2. 1 large bunch kale (about 1 to 1 1/2 pounds)
  3. 3 tablespoons olive oil
  4. 6 cloves garlic (minced)
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon freshly ground pepper
  7. 4 teaspoons fresh lemon juice
  8. Optional: dashes hot pepper sauce


  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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