On their own, collard greens have a mild, smokey taste, but they also take on other flavors beautifully. Give their versatility, it's no surprise they're featured in dishes globally.
How To Select & Store
Choose nice green leaves with no blemishes. Look for leaves that aren't wilted, then you know they're fresh. To store, simply place collard greens in a zip-lock bag and refrigerate. Collards should keep well for up to five days.
Prep Tips
Collard greens can be sandy, so to clean, submerge them in water to loose any grit, then wash and dry. For raw preparations including salads and slaws, you'll want to use smaller, tender collard leaves, and cut them into thin ribbons. Larger, more fibrous leaves are best roasted, sautéed oar braised; slice off woody stems and cut or tear into bite-size pieces before cooking.
Try This
For a vegetarian version of traditional Southern collard greens, sauté collards and garlic in olive oil, and simmer in vegetable broth; to make it a meal, add sautéed onions, carrots and celery and finish with a can of white beans.
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