Easy Kale and Collard Greens (with Variations)


  • 1 Large bunch Kale, stemmed and cut in ribbons
  • 1 Large bunch collard greens, stemmed and cut in ribbons
  • fresh garlic, (scapes or cloves)
  • salt and pepper


Saute in olive oil…. Toss over and over, until greens wilt to your liking….still crispy or very soft is delicious.

Top with a fried egg and serve with crusty bread for brunch or dinner.

Variation #1    with Bacon and Cheese

In skillet cook 1 pkg Vermont bacon. When crisp, remove from pan, leaving drippings.  Cook greens in those drippings.

Add back in chopped bacon and one half block of Caerphilly or feta cheese.

Serve as above or use as an alternative spanakopita filling.

Variation #2   A Bit Italian

To original recipe add several chopped tomatoes, crushed red pepper flakes and a big handful of fresh basil.

Serve with pasta or as a calzone filling or pizza topping with fresh mozzarella.

Add Italian sausage if you like.

Variation #3  Indian

To original recipe add 1-2 grated tablespoons fresh ginger, 1tsp garam masala and a few chopped tomatoes.  Finish with heavy cream or yogurt.

Variation #4  AU Gratin

Add sweet onion to basic recipe.  Once sautéed add 1 block grated caerphilly cheese, 1-cup Contoocook creamery heavy cream and 2 beaten eggs.

Put in casserole dish, top with fresh bread crumbs, fresh chopped basil and parsley.

Bake 350 …. 25-30 minutes.



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