Collard Greens With Kale

To save time, use pre-washed and pre-shredded greens.

Celebrity chef and cookbook author, Gina Neely, shares her favorite healthy comfort food recipe that she eats at least once a week.

Total Time:
Level: Easy
Serves: 8


  • 1 smoked turkey wing, rinsed, or 1 fresh turkey drumstick or neck
  • 1 tbsp. coarse salt
  • 1/4 c. sugar
  • 1/4 tsp. red pepper flakes
  • 3 bunches collard greens (about 2 1/2 lb), stems discarded, leaves cut into strips
  • 1 bunch kale, stems discarded, leaves cut into strips


  1. Combine 3 cups water in a large pot with wing, salt, sugar, and red pepper flakes. Cover, then bring to a boil. Reduce heat, and simmer until turkey is fork-tender, about 40 min.
  2. Add collards and kale in batches, pushing leaves down and letting wilt a bit before adding more. (Pot will be full, but greens will cook down.)
  3. Cover, and cook over low heat, stirring occasionally, until very tender, about 45 min. (Greens will be mostly submerged as they cook, but water should not completely cover them.)
  4. Serve with or without cooking liquid ladled on top (if not, enjoy the liquid as a simple soup) and with or without turkey wing, skin removed and meat shredded into dish.

108 cal, 4 g fat (1 g saturated), 10 g protein, 12 g carb, 6 g sugar, 5 g fiber, 960 mg sodium, 17 mg cholesterol per serving

This recipe originally appeared in the January/February 2017 issue of Dr. Oz The Good Life.

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