Collards
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 stems — they hold up to long braising better than most greens and are a southern kitchen staple.
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.
- Use within 5–7 days.
- Collards are more robust than spinach or chard and hold better under refrigeration.
How to Prep It
Section titled “How to Prep It”Rinse leaves well. Strip the tough central stem from each leaf by folding the leaf in half and pulling the stem back — or simply cut along each side of the stem. Stack, roll, and slice the leaves into ribbons.
How to Cook It
Section titled “How to Cook It”- Braised — cook with garlic, a splash of cider vinegar, and broth over low heat for 30–45 minutes until very tender.
- Quick sauté — slice thin and stir-fry over high heat with garlic and chili flakes for a faster, still-tender result.
- Greens wrap — use large blanched leaves as a low-carb wrap alternative.
Quick Meal Idea
Section titled “Quick Meal Idea”Garlic braised collards — cook sliced collards in olive oil with garlic and a splash of chicken broth and cider vinegar for 20 minutes; serve alongside roasted chicken or beans and rice.