Collard greens are another brassica we grow on the farm, and have a slightly bitter flavor that mellows when cooked. Collards pair excellently with smoky flavors, but their are many preparations beyond the Southern tradition of using a ham hock. Collards are high in calcium, vitamin C, and fiber. The stems of collards are edible, but take longer to cook than the leaves. The stems are often removed. Adding a acidic seasoning like vinegar or lemon helps reduce the bitterness and give collard greens a great flavor.
Keep dry greens sealed in a plastic bag in the refrigerator; they will last for up to a week.
Rinse leaves in several batches of cool water to remove dirt, or use our triple-washing method. Separate stems from leaves. If using stems, chop very finely and be careful to allow extra cooking time to fully cook the stems. Collard greens are excellent braised, sautéed, and raw as the base of vegetable wraps.
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