Collard greens are a member of the brassica family (which includes kale, broccoli, Brussels sprout, and cabbage, among others). Collard greens are a staple of Southern U.S. cuisine, and are also widely used in Kenya, Brazil, Portugal, and Kashmir. The greens are a good source of vitamins A, C and K, as well as fiber and calcium.
Store unwashed in the fridge’s hydrator drawer for up to a week, or blanch and freeze for long-term storage.
Wash greens thoroughly prior to cooking to remove any lingering garden grit. To avoid mushy greens (and reduced nutrition), do not overcook. Remember that greens cook down significantly to ¼ or 1/8 of their original volume.
Will’s Collard Greens
1 bunch collard greens, stems cut out and discarded
¼ cup olive oil
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
1 teaspoon minced garlic (optional)
Wash and stack collard leaves (5-10 leaves at a time). Roll leaves tightly and slice thinly to make a chiffonade of greens. Heat olive oil in a large pan over medium heat and add salt, pepper, sugar, and garlic. When oil is hot, add collards and stir frequently for 15-20 minutes, until tender, being careful to not to burn the greens (add more oil if necessary).
(Recipe contributed by Will Allen, Growing Power; in From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Third Edition).)