Grub and Groove Cooking Vegetablarian Recipe - Garlicky Collards and Kale

Collards and kale are two of my favorite greens!  I love to cook them together because their flavors complement and, with the right seasoning, they are a spectacular pairing!  Once you try this recipe, like me, you will want them all the time!  If you want to cook them with me, check out this episode of Grub and Groove!

Base Ingredients:

4 tablespoons EVOO (extra virgin olive oil OR 2 tablespoon(s) butter or ghee (clarified butter) OR BETTER BUTTER = 1/2 of each

1 large red, yellow or sweet onion, sliced

3-4 cloves of garlic (or more if you love garlic like me!), chopped

4 tablespoons of ACV (apple cider vinegar) OR pomegranate RCV (red wine vinegar) OR vinegar combo = 2 tablespoons of each

1 teaspoon of ground ginger (if you use fresh chopped, you may double to taste)

Optional Ingredients:

Sriracha, hot/pepper sauce or jalapenos to taste

Lemon juice to taste


3-4 bunches, mix of curly, Russian and Lacinato/Dinosaur Kale and Collards

*(or try new greens such as dandelion or mustard greens)


1) Slice the onion and chop the garlic so that the flavor and nutrients can release while you do the "green clean."

2) Clean the greens.  (See video).  Cut if desired.

3) Make the base (green roux).

  • In a large 8-12 quart pot, heat the EVOO, butter, ghee or BETTER BUTTER over medium high heat until onion sizzles when dropped into the oil. (I like for the oil to be enough for a thin layer to cover the bottom of the pan, especially if you have a lot of greens!)
  • Add the sliced onions and saute until they begin to soften (3-5 minutes).
  • Add the seasonings: garlic, ginger, vinegar (ACV, RCV or combo) and any optional ingredients
  • Bring to a boil and taste.  Add additional seasonings until base is to your liking.

4) Add cleaned (and cut) greens to the pot.  If necessary, fill pot and allow batch to simmer down (2-3 minutes) so that you may add additional batches until all greens have been added.  DO NOT TRY TO FIT ALL OF THE GREENS IN THE POT BY OVERFILLING AND MASHING THEM DOWN WITH THE LID!

5) Cover and cook for 20-30 minutes on medium heat, stirring at least 1-2 times.  Sample for taste and texture and continue to add seasonings and cook until to your liking, sampling every 10-15 minutes after that.