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A collard green is dark green leafy vegetable that is closely related to cabbage and broccoli. Unlike cabbage or broccoli, the leaves of collard greens are loosely blossomed. Collard greens are bitter to the taste when raw or cooked incorrectly, so you must cook them correctly to get the best taste out of them. They are packed with nutrients and health benefits for you. Actually, they rank as one of the most nutritious foods in the world as a strong super food, so we highly recommend you to incorporate it on your diet.
Store collards in a zipper bag in the fridge for a week, if not longer. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for several minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags.
Though traditionally slow cooked or braised, collards are also wonderful raw, sliced thin in a “collard slaw” or sauteed just like kale. Collards are also a great addition to soups, stews, and whole-grain salads. To prepare collards, pull the leaves off the stems, stack and roll the leaves, and chop into whatever sized pieces you like. If eating collards raw, be sure to slice them very thinly, in a chiffonade. Our favorite way to eat them is collard wraps/burritos and we stuff them with leftovers, follow a recipe or just vegetables, noodles or rice.
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