Collard Greens

We are so excited to finally have collard greens in our boxes again.  Having lived in North Carolina for nearly a decade we became accustomed to their omnipresence in local markets, but few farmers in this area grow them.  When we had the chance to choose the greens for our winter boxes, these versatile greens were first on our list.  We introduced our Buffalo family to collard greens a few years back and now they ask us to make them– they have even become a staple in our Thanksgiving dinner.
Selection and Storage

• Choose collards with firm leaves that are deep green with no yellow or brown spots.
• Smaller leaves are more tender and have a milder flavor.
• Store collards in a sealed plastic bag in the refrigerator for 3-5 days.
• Rinse leaves before making a snack or meal.

Preparation
Collards can be prepared the same way you prepare other greens like spinach, kale, turnip greens or mustard greens.
To start, cut the collards into thin strips, removing the thick middle stalk.

• Sauté them! Sauté collards in olive oil with onions, garlic and red pepper flakes. Serve as a side dish.
• Sauce them! Cut the collard leaves in half and slice into thin strips. Add them to pasta with tomato sauce or bean soups.
• Stuff them! Mix collards and chicken sausage into rice for a great stuffing for bell peppers or tomatoes.

Nutrition Information

• Only 63 calories in 1 cup.
• An excellent source of vitamin A, C, K, and a great source of calcium and fiber.

  

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Collard Green Recipes

Collard Green Casserole
I like to make a version of this with chicken and use lots of lemon instead of sour cream

Collard-Apple Salad
Like most greens, collards can also be eaten raw

Stuffed Collard Greens
Similar to stuffed cabbage leaves, but with a twist

Navy Bean Soup with Collards 

Sauteed Collards with Bacon

Just the thing you need to warm up as the nights get cooler

Ingredients:
1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
5 cloves garlic, minced
4 cups of vegetable broth
4 cups collards, ribs removed and leaves chopped
1 can diced tomatoes
2 tsp dried oregano
1/3 tsp dried rosemary
2 cans navy beans, drained
salt & pepper to taste
 
Directions

1. Cook onion, carrots, and celery in large soup pot over medium-low heat for 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add the vegetable broth, collards, tomatoes and herbs.
4. Simmer for 30 minutes over medium heat.
   

If you are a pork person, you can cook greens with bacon or ham hock.  I’m not a bacon fan so I use sliced up onions and chopped tomatoes instead of bacon
  
Ingredients (Serves 4):
4 slices of bacon, cut into 1/2-inch pieces
1 small garlic clove, minced
1 large bunch collard greens, washed, tough stems removed, leaves torn into large pieces
Coarse salt and ground pepper
 
​Directions

1. In a large skillet, cook bacon over medium-high heat until browned and crisp, about 5 minutes.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Add collard greens and cook until bright green and wilted, about 3 minutes.
4. Season with salt and pepper.  Enjoy!