Collards

Collard greens are in the brassica family and closely related to cabbage. They are great shredded raw for slaws, braised, in soups, massaged in salads, in stir fries, steamed and used as a wrap etc.

Storage

Collards store well in an open bag in the fridge for at least at week if not longer. If you’d prefer to save them for later, you can also blanch the collards in salted water for a minute or two, drain and dunk in cold water, then drain and allow to cool fully for a couple of minutes before portioning and bagging in freezer bags.

Our Recipes

Collard Slaw - We got this idea from one of our CSA Members! You will need thinly sliced collard leaves, shredded carrots, diced green onion (maybe from last week?), mayo, apple cider vinegar, Honey, Dijon Mustard and salt, and ground pepper. Toss the veggies together, make the dressing, mix it up!

Collard Green Wraps- Blanched Collards make a great wrap! Boil salted water and blanch a couple leaves at a time for 30-45 seconds, just until tender so that they are easier to bend. Move leaves from hot water to a cold water bath, then drain water and serve! The filling is up to you! But we love to make a base sauce (peanut sauce, herby goat cheese, honey mustard etc) and add rice, roasted veggies like beets, carrots, parsnips, radishes, or turnips, tofu, meat etc.

Other recipes

Shredded Collards and Sweet Potato Salad: https://www.saveur.com/shredded-collard-green-salad-roasted-sweet-potatoes-cashews-recipe/

Coconut Braised Collards: https://food52.com/recipes/33854-collard-greens-braised-in-coconut-milk