Collard greens are one of the many vegetables in the Brassica family, related to broccoli. Most often confused with kale or Swiss chard, collard leaves are more flat that kale and tougher than Swiss chard. These greens are popular in Brazilian, Portuguese, and East African cuisine. Most notably in the United States, collards are a staple ingredient of Creole cuisine.
I began incorporating collards into my cooking much later than other greens like kale and spinach. Once I did, I realized I was missing out on a great vegetable! Collards pack a nutritional punch and are high in fiber. The stems are often used when cooked in soups or stews. For sauteing collards, remove the stems and chop or ribbon the leaves. You can even use the younger, tender leaves raw in a wrap or add them to salads for extra crunch.
Fall/Winter/Spring
Collards are typically used in soups and stews because they tend to be a heartier green. Other ways to prepare collards include braising or sauteing. Use thinly sliced ribbons in salads or whole leaves for wraps.
Younger collard greens will be more tender, while larger, older leaves will be more tough. Look for firm leaves with stems that do not flop.
Stored collards greens unwashed in a loosely sealed plastic bag in the crisper drawer of your refrigerator. A bit of moisture is preferred to keep them firm. Stored properly, collards will last up to a week, sometimes more.
While there are several common varieties of collards, the greatest difference is in how they grow.
