Collard Greens

Collards are a loose-leaf member of the cabbage family. Their flavor is somewhere in the middle of cabbage and kale. And contrary to popular belief, you don’t need to cook collards down for hours! They’re actually lovely when barley sautéd or even eaten raw when shredded and tossed into a salad. I love their mild flavor and love how nutritious this powerhouse of a veggie is. Collards grow well in cool climates and taste best in early spring and fall.


Spring, Fall, Summer, Winter

Cooking Options

Raw, Sautéd, Steamed, Boiled

Storage Best Practice

Plastic bags in the fridge for up to 3 weeks (if they were freshly picked that is)

All Collard Greens Recipes