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Collard Greens

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What is it?

The dark, vibrant green leaves of collard greens are packed with vitamins, minerals and soluble fiber. They’re also extremely satisfying to cook with, and lend themselves well to olive oil braising, soups, and slow cooking. A hardy green with a mildly cabbagy flavor, collards stand up well to longer cooking times, which softens the texture and mellows the flavor. They pair deliciously with assertive flavors, such as smokiness or meatiness (pancetta, bacon, chorizo, kielbasa, any cured meat), sweetly pungent aromatics (garlic, onions, fresh ginger,) an acid or anything spicy (vinegar, lemon juice, hot sauce, red pepper flakes, chile or curry paste, minced hot peppers) or anything creamy (think heavy cream, sour cream, and goat cheese.)

Don’t have it?

Kale, turnip greens and mustard greens are also hardy, leafy vegetables with a similar flavor profile, and they would work well in most recipes that call for collards.

How to choose:

Look for stiff, dark-green leaves with no yellowing or drooping and bunches with most of the stems trimmed.

How to prep:

Cook them very, very fast or very, very slowly. Collard leaves are quite tough and must be braised or stewed to be tender, unless you slice them ultrathin and sauté them quickly.


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    Quick Collards with Bacon and Onions

    Contrary to popular belief, collard greens don't need long cooking time to be delicious. Pair these toothsome greens with southern-style braised short ribs or fried chicken.

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    Ham Bone Collards

    A ham bone is the perfect flavoring for a big pot of collards, known in the South as a “mess of greens.” If you don’t have a ham bone, a…

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    Sautéed Greens with Garlic

    Use any seasonal cooking greens for this recipe, such as red or green chard, Russian kale, green kale, beet greens, or collards.


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