Can You Make Collard Greens With Kale

Yes, you can make collard greens with kale, and it’s a delicious twist on a classic Southern staple.
 
If you’ve ever wondered if you can make collard greens with kale, the answer is a resounding yes.
 
Kale and collard greens are both leafy green vegetables that cook down beautifully and soak up all the savory, smoky flavors you love.
 
In this post, we’ll look at why you can make collard greens with kale, how to do it, and a few tips to get the best results.
 
Let’s get into it so you can confidently make collard greens with kale in your own kitchen.
 

Why You Can Make Collard Greens with Kale

You can make collard greens with kale because both vegetables belong to the same family and share similar cooking characteristics.
 

1. Both Are Hearty Leafy Greens

Collard greens and kale are both sturdy, thick-leaved greens that hold up well to long, slow cooking.
 
Unlike spinach or lettuce, they don’t turn to mush when you simmer them for a while.
 
That means when you make collard greens with kale, you get the same tender, silky texture you’d expect from a traditional pot of collards.
 

2. They Absorb Smoky, Savory Flavors

One of the best reasons you can make collard greens with kale is that kale takes on the flavors of smoked turkey, ham hocks, or bacon just as well as collards do.
 
Both greens act like little sponges for the seasoned broth, which is where all that rich, soulful taste comes from.
 
So when you make collard greens with kale, you’re not losing any flavor—you’re just swapping one great green for another.
 

3. They Have a Similar Cooking Time

Kale and collard greens both need a good 45 minutes to an hour of simmering to become tender.
 
That similar cook time is a big reason you can make collard greens with kale without adjusting your recipe much at all.
 
You can even cook them together in the same pot, and they’ll finish at roughly the same moment.
 

4. Kale Adds a Slightly Different Texture

When you make collard greens with kale, the kale often cooks up a bit more tender and slightly sweeter than collards.
 
Some people actually prefer that softer bite, especially if they find collards a little too chewy.
 
It’s a nice way to enjoy the classic dish with a small, pleasant variation.
 

How to Make Collard Greens with Kale

If you want to make collard greens with kale, the process is almost identical to making traditional collards.
 

1. Prep Your Greens

Start by washing both your collard greens and kale thoroughly, since grit loves to hide in the leaves.
 
Remove the tough stems from the collards and the thick ribs from the kale.
 
Then chop or tear the leaves into bite-sized pieces.
 
If you’re short on time, you can use pre-washed and chopped greens, but fresh always tastes best when you make collard greens with kale.
 

2. Build Your Flavor Base

In a large pot, sauté some diced onion and minced garlic in a little oil or butter until soft and fragrant.
 
This step is key when you make collard greens with kale because it lays the foundation for deep, savory flavor.
 
Add in your smoked meat of choice, like smoked turkey wings, ham hocks, or bacon, and let it render a bit.
 

3. Add Liquid and Seasonings

Pour in enough chicken broth or water to cover the greens, then season with salt, black pepper, and a pinch of sugar or a splash of vinegar.
 
That acid helps balance the richness when you make collard greens with kale.
 
Some folks also add a little red pepper flakes for heat.
 

4. Simmer Low and Slow

Add your chopped collards and kale to the pot, bring everything to a boil, then reduce to a simmer.
 
Cover and cook for 45 minutes to an hour, stirring occasionally, until the greens are tender.
 
The longer they simmer, the more flavor they soak up when you make collard greens with kale.
 
Taste and adjust your seasonings before serving.
 

Tips for the Best Collard Greens with Kale

Here are a few pointers to keep in mind when you make collard greens with kale.
 

1. Balance the Ratios

You can use half collards and half kale, or adjust the ratio to your liking.
 
If you want a more traditional taste, use more collards.
 
If you want a softer, milder pot of greens, lean heavier on the kale.
 

2. Don’t Skip the Acid

A splash of apple cider vinegar or hot sauce at the end brightens up the whole pot.
 
It’s a small step that makes a big difference when you make collard greens with kale.
 

3. Save the Pot Liquor

That savory broth left in the pot, often called pot likker, is liquid gold.
 
Serve it over cornbread or rice when you make collard greens with kale.
 

4. Add Greens in Batches if Needed

If your pot is small, add the greens in handfuls and let them wilt down before adding more.
 
This keeps things manageable when you make collard greens with kale.
 

So, Can You Make Collard Greens with Kale?

You can absolutely make collard greens with kale, and it’s a tasty, flexible way to enjoy a Southern classic.
 
Both greens cook similarly, soak up smoky flavors, and turn tender with a slow simmer.
 
Whether you use half and half or all kale, you’ll end up with a pot of greens that tastes rich, hearty, and satisfying.
 
So go ahead and make collard greens with kale—your next batch of greens might just become your new favorite.