Collard Greens
The most robust cooking green in the box — built for long braises and smoky, slow heat.
Store in
Fridge unwashed, loosely sealed in the crisper
Keeps for
5–7 days more cold-tolerant than most greens
Best eaten
Braised long, slow heat mellows bitterness
Prep tip
Strip the stem fold leaf, pull stem back — it peels off
What It Is
Section titled “What It Is”Collard greens are a hearty cool-season brassica grown at Cold Springs Organics in both spring and fall. Large, flat, dark green leaves with thick central stems, they’re one of the most robust cooking greens in the box — they hold up to long braising and stay flavourful even when cooked down for 30–45 minutes. The flavour is earthy and slightly bitter when raw, mellowing considerably with heat.
Watch the Video
Section titled “Watch the Video”How to Store It
Section titled “How to Store It”Refrigerate unwashed in a loosely sealed bag in the crisper drawer; collards keep well for 5–7 days. They are more cold-tolerant than most greens — store toward the back of the fridge where it’s coldest. Wash just before using.
How to Prep It
Section titled “How to Prep It”Rinse leaves well under cold water. Strip the tough central stem from each leaf: fold the leaf in half lengthwise and tear or pull the stem back, or cut along both sides of the stem with a knife. Discard the stems or save them — dice and add to the pot earlier as they take longer than the leaves. Stack the stripped leaves, roll tightly, and slice into ribbons.
How to Cook It
Section titled “How to Cook It”- Braised — cook sliced collards with garlic, a splash of cider vinegar, and a cup of broth or water over low heat for 30–45 minutes until completely silky and tender. A smoked ham hock or piece of bacon is the traditional addition.
- Quick sauté — slice very thin and stir-fry over high heat with garlic and chili flakes for 5–8 minutes. They’ll be slightly chewy but fully edible — a faster, crunchier result than braising.
- Collard wraps — blanch large whole leaves for 30 seconds in boiling water until pliable; use as a low-carb wrap for grain, bean, or rice fillings. They hold together remarkably well.
Quick Meal Idea
Section titled “Quick Meal Idea”Garlic braised collards — heat olive oil in a heavy pot, add 4 sliced garlic cloves and cook 60 seconds, then add a large bunch of stripped and sliced collard leaves. Pour in half a cup of chicken broth and a splash of cider vinegar. Cover and cook over low heat for 25–30 minutes until completely tender. Season with salt and serve alongside beans and rice or roasted chicken.