Collard Greens are a member of the brassica family (along with cabbage, broccoli, kale, etc). They have a slightly bitter flavor so are more commonly cooked than eaten raw. They are known for being paired with ham hocks in southern-style cooking, but there are many options for this thick-leaved green.Storage: keep dry in a plastic bag in the fridge for up to a week.
Preparation: Rinse well. Many recipes call for the stem to be removed and only the leaf used. The stems can be used, they just require more cooking time.Collard Roll Ups with Coconut Curry Kale
Sauteed Greens with Pine Nuts and Raisins
Quinoa Stuffed Collard Green Rolls
Collard Greens and Smoked Meat
Raw Collard Greens Salad