info: Collard greens are a leaf vegetable, very similar to kale. A good source of vitamins A, K, & C, along with manganese and calcium.
storage: Wrap loosely in paper towels & refrigerate for up to four days.
preparation: Wash well in cold water. Trim the stalks & central veins. Boiling or steaming is best, usually 20 minutes or more.
Do not toss the boiling liquid after! This is also known as “pot likker” and contains many nutrients. Save it to use as soup stock.
“This is decidedly an American vegetable, grown almost exclusively for Southern markets by people of the South.’ The common winter green of the southern table, the collard began the nineteenth century as the “colewort,” (indeed, dialectologists believe ‘collards’ a corruption of ‘colewort’) and some thought it not a distinct variety of non heading cabbage, but simply the early sprouts of a cabbage… read more