Collards have been cultivated since ancient Greece, and their wide range of preparations include both roots and greens in sautés, soups and pickles.
A close relative of kale, most Americans associate this leafy green with the Southern culinary tradition – it’s an excellent complement to smoked meats, blackeye peas and cornbread. However, collards are traditional fair in countries as diverse as Serbia, India and Brazil, and it’s a staple of many African cuisines.
Collards Varieties and Seasons
We grow Vates collards in fall and winter and Flash in spring, harvesting the greens when they’re still young and tender.
our retail size is 8 oz
Quick Collards Recipes
always wash produce before eating
De-stem and chiffonade 1 bunch collards. Over medium heat cook 3 cloves minced garlic in 1/4 c olive oil 2-3 min. Add collards and salt to taste, stir to combine. Cook another 2-3 minutes until soft.
source: Martha Stewart
Flash Steamed Collards
De-stem and slice 1 bunch collards. Steam about 2 minutes until brightly colored and just soft. Remove from heat, serve with fresh lemon and kosher salt.
Collard + Olive Pesto
De-stem, blanch and drain collards. In a food processor blend 3-5 green olives and 2 cloves garlic. Add collards, 3 Tbsp water, 1/4 tsp balsamic vinegar, salt and pepper and pulse to combine. Stream in 1/4 c olive oil while blending. Stir in 1/4 c grated parmeggiano.