- Collards are the new kale.
Store unwashed collard greens in a plastic bag, in the refrigerator. Collard greens and many other leafy greens may wilt easily. Often, they are just dried out which can occur even if the greens remain in constant refrigeration. To refresh collard greens, submerge the wilted greens in cold water and keep in the refrigerator overnight.
This food is a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron and Manganese.
- Cut off the stem and the tough central vein. For quick cutting, stack several leaves on top of one another, roll into a cigar shape, and cut crosswise into strips.
- Collard greens can be sauteed, steamed, boiled or microwaved.
- Collards are the oldest known greens in the cabbage family dating back to ancient times.
- Like all brassica greens, the flavor of collard greens is enhanced by a light frost.