A member of the Brassicas, collards have dark green leaves with tough stems. Collards are preparred in the same fashion as kale.


Place greens into plastic bag without washing and place in the crisper. If too wet place them in crisper without bag until they dry out a bit.

Cooking Tips

Fold the leaves like a burrito and slice away. Collards are most popular braised or slow cooked with moist heat. They go great in the pressure cooker!


Collard greens braised in coconut milk

Kickin’ collard greens

Shredded collard green salad with roasted sweet potatoes