Collards
General Information
Collards are often associated with southern cooking. I find this strange since the plants are very cold resilient. They also taste better after a mild frost. They can be used in any recipe calling for kale. The leaves are large and on the tough side so eating raw is not recommended.
Storage Information
Store in a plastic bag in your refrigerator for up to 3 weeks.
Cooking Suggestions
Substitute them for kale in any recipe.
Saute in olive oil with onion. For a more southern feel, use bacon fat and add pieces of bacon.
Add to soups and burritos
Recipes
Black Eyed Peas with Collard Greens
Collard Green and Black Eyed Pea Soup
Garlicky Black-Eyed Peas 'n' Greens
Savannah Beans and Greens Soup
Scandinavian Greens, Potatoes and Sausage
**Vegetable Almond Casserole**