Collard greens are members of the cabbage family and are closely related to Kale. The ancient Greeks grew collards and kale and made no distinction between them. They’re one of the oldest and hardiest of the greens and can be grown year-round however they’re best from January through April.
The leaves are smooth and thick and have a very pronounced taste. The whitish central ribs are tough and unpalatable.
Buying
Choose collard greens that are vibrant in color, firm with relatively small leaves, not wilted or yellow. Purchase organic when you can.
Serving Ideas
Fresh collards add spice to any dish like salads, soups or stir-frys. Use in moderation since their texture and flavor may take over other flavors. You can moderate the flavor by blanching it first for a few minutes. Try paring them with a grain like quinoa, barely, brown rice or potatoes. They work well as a sauce or pureed then spread on chicken or fish.
Nutrition
Raw collards are an excellent source of beta carotene, vitamin C, potassium, folate, and calcium. One serving of collards (1/2 cup cooked or 1 cup raw) has as much calcium as a glass of milk.
Storing
Store collards unwashed in the refrigerator, wrapped in a damp paper towel and a perforated plastic bag. They will keep for several days; however it’s best to eat them sooner than later since they will be less bitter.
Try this tasty recipe from Oldways. Braised Collard Greens