Collards
Robust, earthy, and made for long braises — a southern kitchen staple that holds up better than any other green.
Store in
Fridge unwashed, loosely sealed
Keeps for
5–7 days sturdier than spinach or chard
Best eaten
Braised 30–45 min low heat = silky texture
Prep tip
Strip the stem fold leaf, pull stem back
What It Is
Section titled “What It Is”Collard greens are a hearty cool-season green grown at Cold Springs Organics in both spring and fall. Large, flat, deep-green leaves with thick central stems, they hold up to long braising better than almost any other green and become silky and rich over low heat. The flavour is earthy and slightly bitter when raw, mellowing considerably with cooking.
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’re more cold-tolerant and robust under refrigeration than spinach, chard, or lettuce. 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 pull the stem back firmly, or cut along both sides of the stem with a knife. Discard the stems or save to dice and cook separately — they take longer than the leaves.
Stack stripped leaves, roll tightly, and slice crosswise into ribbons. This is the classic preparation for braising.
How to Cook It
Section titled “How to Cook It”- Braised — cook sliced collards with garlic, a splash of apple cider vinegar, and broth over low heat in a covered pot for 30–45 minutes until very tender and deeply savoury. Add a pinch of chili flakes and a smoked meat if you have one.
- Quick sauté — slice thin and stir-fry over high heat with garlic and chili flakes for 5–8 minutes; they’ll retain some chew but are fully cooked and flavourful.
- Greens wrap — blanch large whole leaves for 30 seconds until pliable; use as a sturdy low-carb wrap for grain or bean fillings.
Quick Meal Idea
Section titled “Quick Meal Idea”Garlic braised collards — heat olive oil in a wide pot over medium heat, add sliced garlic and cook until golden. Add sliced collard ribbons, a splash of chicken broth, and a splash of apple cider vinegar. Cover and cook over low heat for 20–30 minutes, stirring occasionally, until silky and tender. Serve alongside beans and rice or roasted chicken.