info: Collard greens are a leaf vegetable, very similar to kale. A good source of vitamins A, K, & C, along with manganese and calcium.

storage: Wrap loosely in paper towels & refrigerate for up to four days.

preparation: Wash well in cold water. Trim the stalks & central veins. Boiling or steaming is best, usually 20 minutes or more.

Do not toss the boiling liquid after! This is also known as "pot likker" and contains many nutrients. Save it to use as soup stock.


recipes: history:

from The History of Collard Greens
They've been eaten for centuries, even dating back to prehistoric times. Ancient Greeks grew kale along with collards, and the Romans grew several kinds of collards before the Christian era. It's thought that either the Romans or the Celts introduced the vegetable to Britain and France in the 4th century B.C.

With the arrival of the African slaves to the southern U.S. colonies came the Southern style of cooking collard greens. Like many foods that originated at the time, this way of cooking greens grew out of a need to provide food for their families and satisfy their hunger with the scraps that were thrown their way from the master's kitchen. They would be given ham hocks, pig's feet, and the tops of greens and would turn these leftovers into a meal that created the famous southern greens. But they would keep at least one tradition from Africa - drinking the juice, called pot likker, left over from cooking the greens. ...  read more
 




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