Ingredients

How to make it

  • Rinse collard greens and kale well in a large bowl of cold water.
  • Drain and cut off tough stems.
  • Cut leaves into 1/4-inch strips. You should have about 8 packed cups.
  • In a well-seasoned heavy skillet or wok, heat the olive oil 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, until they 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

Reviews & Comments 3

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  • missnaomimarie 4 years ago
    yes!
    kosher salt goes well with it!

    i guess "bacon salt" gives it a nice smokey flavor?
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  • froggythefrog 4 years ago
    I make a similar dish of kale and garlic all the time. I like to use a little larger grained salt and a vegetarian product called "Bacon Salt" with mine.
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    " It was excellent "
    hot_it_up ate it and said...
    I like this. Being from the Southern U.S, it is more common to fix this dish with smoked pork. But sometimes I just like the natural taste of greens.

    \0
    Jeff
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