Can I use kale instead of collard greens?

According to the USDA, both kale and collard greens are excellent sources of Vitamin K, with one cup of cooked collards offering an impressive 1,045% of the daily value. The answer to "can I use kale instead of collard greens?" is a resounding yes, though the success of your dish will depend on how you account for their subtle differences.

Quick Summary

Kale can be substituted for collard greens, but adjustments are needed for its milder flavor and more delicate texture. Factors like cooking time, preparation, and flavor profile must be considered to achieve the best results in recipes calling for collards.

Key Points

• Adjust cooking time: Kale is more tender than collard greens and requires significantly less cooking time to reach the right texture, preventing a mushy result.

• Expect a different flavor: Kale generally has a more pronounced, sometimes bitter or peppery, flavor than the mild, earthy taste of collard greens, though this can be mellowed by cooking.

• Prepare stems separately: The tough stems of both greens should be removed, but kale's thick stems can be added to the pot a few minutes before the leaves to cook evenly.

• Build a flavor base: To replicate the signature flavor of braised collards, cook kale with aromatics like onions, garlic, and savory smoked meats or stock.

• Choose the right variety: Lacinato kale is a sturdier option and holds up better to heat than curly kale when substituting for collards.

Understanding the Core Differences

While both kale and collard greens belong to the Brassica oleracea family, they possess distinct characteristics that influence how they function in a recipe. Collard greens are known for their broad, smooth leaves and tougher, fibrous stems, which require longer, slower cooking methods like braising to become tender. They possess an earthy, slightly nutty flavor that is classic in Southern American cuisine.

Kale, on the other hand, comes in several varieties, most notably curly and lacinato (or Tuscan) kale. Its leaves are generally more tender and have a more pronounced, sometimes peppery or bitter, flavor when raw. The texture of kale softens much faster than collards, making it suitable for a wider range of cooking times.

Flavor Profile

• Collard Greens: Possess a mild, earthy, and slightly nutty flavor. When braised for a long time, the bitterness mellows, and the flavor deepens, often taking on the characteristics of the ingredients it's cooked with, like smoked pork or chicken stock.
• Kale: The flavor can vary by variety. Curly kale has a pleasantly bitter, peppery quality, while lacinato kale is milder and slightly sweet. Kale's flavor profile generally holds up better in quicker-cooking applications, though it can also be mellowed through braising.

Texture and Cooking Time

The difference in texture is the most critical factor when making the substitution. The robust leaves of collard greens require a longer cooking time to break down their thick, fibrous cell walls, yielding a tender, silky texture.

Kale's leaves are softer and more delicate. Braising kale for the same amount of time as collards would result in a mushy, overcooked product. For a successful swap, kale's shorter cooking time must be taken into account, especially in recipes that call for prolonged simmering.

Making a Successful Swap in the Kitchen

To use kale in a dish that calls for collard greens, follow these guidelines to ensure the best possible result:

• Adjust Cooking Time: Reduce the cooking time significantly. If a collard green recipe calls for a 45-minute simmer, kale may only need 15-20 minutes, or until it reaches your desired tenderness.
• Strip the Stems: Just like with collards, you should remove the tough, woody stems from kale. The thicker stems can be chopped and added to the pot a few minutes before the leaves to ensure even cooking.
• Build the Base Flavor: If you are trying to replicate a traditional Southern collard dish, start with your aromatic base of onions and garlic, and incorporate classic seasonings like smoked ham hock or smoked turkey. These deep flavors are key to a soulful braised green dish, regardless of the leafy green used.
• Use the Right Variety: Opt for curly or lacinato kale. While both work, lacinato kale is sturdier and holds its texture slightly better under heat than the more delicate curly varieties.

Comparison Table: Kale vs. Collard Greens

Feature	Collard Greens	Kale
Appearance	Broad, smooth, flat leaves; dark green color.	Varied leaves (curly, flat); colors range from dark green to violet-green.
Raw Flavor	Mild, slightly nutty flavor.	Pleasantly bitter, peppery, and sometimes sweet.
Cooked Flavor	Mild, earthy, and mellows with long cooking.	Becomes milder and sweeter when cooked; retains some bitterness.
Texture (Cooked)	Silky, tender, and meaty with long cooking.	Softer, more delicate, and can become mushy if overcooked.
Typical Cooking Time	Longer cooking times (e.g., 45-60+ minutes for braising).	Shorter cooking times (e.g., 10-20 minutes for braising).
Best Uses	Braising, simmering, and wraps for sandwiches.	Sautéing, soups, salads, and kale chips.

Step-by-Step Kale Substitution Guide

Here’s how to prepare kale to substitute for collard greens in a classic braised recipe:

1. Prep the Kale: Wash the kale thoroughly. Remove the tough central stems. Stack the leaves, roll them tightly, and slice them into thin strips. If you have thick stems, chop them into smaller pieces.
2. Sauté Aromatics: In a large pot or Dutch oven, heat your oil or rendered fat (like bacon grease). Sauté chopped onions, garlic, and any other aromatics until fragrant and softened.
3. Add Kale: Add the chopped, thick kale stems and cook for 3-5 minutes, allowing them to soften slightly.
4. Introduce Liquid: Pour in your liquid, such as chicken stock, vegetable broth, or seasoned water. Bring the liquid to a simmer.
5. Cook the Leaves: Add the kale leaves in batches, allowing them to wilt down before adding more. Once all the kale is in the pot, cover, reduce the heat to medium-low, and simmer for 15-20 minutes, or until the kale is tender.
6. Finish and Adjust: Season with salt, pepper, and a splash of vinegar (like apple cider vinegar) to add that signature tang. Serve immediately.

Conclusion

As close botanical cousins, kale can certainly serve as a viable substitute for collard greens, especially in cooked dishes. The key to success lies in acknowledging their differences in texture and cooking time. Kale's more tender leaves mean a shorter cooking time is necessary to prevent them from becoming too soft. By preparing the kale appropriately and adjusting the heat and cook time, you can achieve a delicious and nutritious side dish that rivals a traditional collard green recipe.

Outbound Link

For more information on nutritional comparisons between these and other vegetables, you can visit the USDA FoodData Central database.

Frequently Asked Questions

Will my dish taste the same if I use kale instead of collard greens?

No, your dish will not taste exactly the same. Kale has a stronger, slightly more bitter flavor profile compared to the milder, earthier taste of collard greens. However, cooking it with the same smoky or savory flavors used for collards can produce a delicious, comparable result.

Do I need to change the recipe's cooking time when using kale?

Yes, you must reduce the cooking time. Kale is more delicate and will wilt and become tender much faster than collard greens. You will want to monitor it closely to prevent overcooking.

Can I use kale in a long-braised collard greens recipe?

Yes, but you should add the kale much later in the cooking process. For recipes that call for hours of simmering collard greens, add the kale in the final 15-20 minutes to prevent it from turning into mush.

How do I prepare kale for a collard green substitution?

First, wash the kale thoroughly. Next, strip the leaves from the tough central stems. Chop the stems into small pieces and add them to the pot before the leaves. Chop or slice the leaves into ribbons and add them later.

Are kale and collard greens nutritionally similar?

Yes, both are highly nutritious, but with some variations. Both are rich in vitamins K, A, and C. Collards contain more calcium, fiber, and choline, while kale offers more vitamin K, vitamin A, and iron per equal serving size.

Can I use frozen kale instead of frozen collard greens?

Yes, frozen kale is an acceptable substitute for frozen collard greens. The shorter cooking time will still apply, so reduce the simmering time as you would with fresh kale.

Is lacinato kale a better substitute than curly kale?

Lacinato kale is generally a better choice for braising, as its slightly thicker, less curly leaves hold up better to heat compared to curly kale.