Collard Greens

collard greensCollards are a cabbage species, but in the Acephala (“without a head”) group. Only since its cultivation in America have Collards been distinguished from Kale – before both had been lumped together since ancient Rome into the vital greens department. These milder and smokier greens are fantastic sautéed in onion, garlic and oil, with a dash of red pepper.

Recipe Links

Collard Greens Recipes

Preparation Tips

Trim leaves off of main stem and chop coarsely. Wash thoroughly, swishing in a bowl of water and spin dry. Great sautéed, needs to cook least 20 minutes. As a member of the cabbage family, collards should not be cooking in aluminum cookware.

Storage Tips

Wrap collards in damp paper towel, store loosely in plastic bag in the fridge. Collard greens keep pretty well, but should be used within 4-5 days.
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