Collard Greens and Kale
A flavorful side dish, sautéed collard greens and kale are seasoned with olive oil, garlic, salt, black pepper, and a hint of lemon juice.
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Instructions
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Heat oil in a large skillet or wok over medium-high heat.
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Rinse collard greens and kale thoroughly, remove tough stems and ribs, then slice the leaves into 1/4-inch strips.
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Add garlic to the hot oil and cook, stirring, for 30 seconds until fragrant.
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Stir in half of the collard greens and cook until wilted, about 4 minutes.
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Add half of the kale and cook, stirring, until wilted, about 4 minutes.
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Introduce any remaining greens in batches, cooking and stirring until all greens are tender, which takes about 12 minutes.
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Season with salt, pepper, lemon juice, and optionally, a few drops of hot pepper sauce. Serve immediately.