Collards


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

**Asian Style Saute**


Beans N Greens


Black Eyed Peas with Collard Greens


Braised Collard Greens


Carolina Kale


Collard Green and Black Eyed Pea Soup


Collard Greens with Bacon


Collard Greens with Farro


Garlicky Black-Eyed Peas 'n' Greens


**Ginger Greens**


Potato and Collard Green Hash


**Sara's Winter Burritos**


Savannah Beans and Greens Soup


Scandinavian Greens, Potatoes and Sausage


**Vegetable Almond Casserole**


**Winter Curry**


Winter Squash Souffle and Greens