Photo of Smoky collards & kale by WW

Smoky collards & kale

PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Ring in the New Year with this LUCKY dish! This southern-inspired recipe for collard greens gets an upgrade with the addition of tender kale and a smoky secret weapon. A hint of liquid smoke, a concentrated liquid version of wood smoke, is added at the end to enhance the dish with a heady aroma and deep flavor. The collards cook longer than the kale because they are more dense. Don't be tempted to cut time by cooking them together. Thick cut bacon is called for to render the best pieces for incorporating into the final dish. Whether you follow the tradition or just want a delicious side dish, you will not be disappointed with this one. Serve with pork tenderloin or grilled chicken. Having a barbecue, this dish is a winner alongside tangy barbecued meats.


Uncooked bacon

5 oz, thick sliced

Garlic clove(s)

2 medium clove(s), halved

Uncooked shallot(s)

2 medium, thinly sliced

Ginger root

1 piece(s), peeled and chopped (use a 1-inch piece)

White wine

2 Tbsp, dry variety

Vegetable broth

¾ cup(s)

Uncooked collard greens

4 cup(s), stemmed, very thinly sliced

Kosher salt

1 pinch(es), or to taste

Uncooked kale

4 cup(s), stemmed, very thinly sliced

Liquid smoke flavoring

½ Tbsp

Black pepper

1 pinch(es), or taste


  1. Cook the bacon in a large skillet until crisp. Drain on paper towels and crumble into small pieces.
  2. Pour out all but 3 tablespoons of the bacon fat. Set the skillet over medium-high heat and add the garlic, shallots, and ginger. Sauté until the garlic is lightly browned, 1 to 2 minutes. Add the wine and stock and bring to a boil, scraping the bottom of the skillet to dissolve any browned bits.
  3. Stir in the collards and season with salt. Cover, reduce the heat to medium-low, and cook for 15 minutes. Add the kale, cover, and cook until the greens are tender and the liquid is almost gone, about 20 minutes. If the liquid is cooking away too quickly, turn down the heat. Stir in the liquid smoke and bacon and season with salt and pepper.
  4. Serving size: 1/3 cup


SMOKY COLLARDS & KALE is excerpted from MARCUS OFF DUTY © 2014 by Marcus Samuelsson. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. Edited by Weight Watchers. All rights reserved.