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Collards are closely related to cabbage and thrive in the Southeast. We feel they’re a highly underrated green and love to eat them in a variety of ways.
Store collards in an open bag in the fridge for a week, if not longer. Unwashed greens last longer, so only wash them right before you plan to cook. 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.
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