September 24, 2017
New Green - Collards
By Linda Dansbury

Collards seem to be one of those greens that people either love or hate. Honestly, it hasn't been one of my favorites but when done right, the bitterness is lessened and they are almost creamy in texture - most people are aware of the Southern method of cooking them for hours with a ham hock or other smoked meat. But how do you do them so you don't have them going all day?

You can remove the stems, roll up the leaves and cut into a chiffonade - the way you would when making cabbage. By making the leaves small, they will cook faster - add them into greens recipes with other greens. We also have a few nice recipes on this site including Skillet Squash with Collards and Barley, Collard Greens with Lima Beans and Smoked Turkey and even Collard Pesto. Try them, they are too healthy to not eat them!

Collards store pretty well, keeping longer in the fridge than most other greens.