Collard greens

photo credit: evan-amos

Other Names:collards, brassica oleracea acephala

What is Collard greens

Collard greens are a member of the cabbage family (a cruciferous vegetable). The greens provide a fairly mild flavored green similar to kale. Collard greens are well known in the Southern states of the U.S. and they contain as much calcium as milk.

These greens are typically simmered for a long time, around 2 hours. A traditional Southern U.S. style would be to simmer the greens with some sliced bacon or a smoky ham hock and yellow onion and sometimes dried chile powder such as cayenne.

Alternately, Paula Deen offers this recipe for Quick Collard Greens which cooks in just about 6 minutes.

Where To Buy Collard Greens

Collard greens are typically available all year round in well-stock grocery stores and some farmer's markets. In addition to fresh greens some stores stock frozen collards.

Substitute for Collard greens

Mustard greens, kale, bok choy

Equivalents

1 lb collard greens = 6 to 7 cups raw or 1 1/2 cups cooked
10 pkg frozen = 1 1/2 cups cooked

Miscellaneous , Cooking Greens

Selection

Look for crisp, green leaves. Smaller leaves will be more flavorful and mild.

Storage

Wrap unwashed greens in damp paper towels. Refrigerate in a plastic bag, in the crisper, up to 5 days.

Uses & Preparation

Strip leaves from stems and discard stems. Rinse well. Boil, steam and microwave (cook just until wilted). Add to soups. Chop cooked collards for stuffings. After cooking, chill to serve cold with olive oil and lemon juice. Saute cooked collards with onions and garlic and also season with strips of ham or smoked turkey.