Mild tasting collard greens contain loads of calcium (almost as much as milk) as well as other minerals like manganese, copper, and potassium. They’re also a great source of Vitamins A and C.
These greens can be steamed, sautéed, blanched, or boiled. Account for a longer cooking time for the stem portion of the veggie by adding stems to the pan first, or by chopping stems into thin pieces.
Nice partner flavors for collard greens include hot sauces, vinegar, garlic, onions, peppers, and lemon.
Substitute leaves for noodles in a green and red lasagna. (Remove the stems and steam or blanch leaves then pat dry, then assemble lasagna.) Transform boiled collards into a pesto with Parmesan cheese and pecans or with olives and capers. Serve with pasta, bread, chicken, or fish. Crunchy baked collard greens chips are a fun change up from green kale chips. Add ribbons of collard leaves to any soup or stew during the last few minutes of cooking.
Store collard greens unwashed in the fridge in a plastic bag. They should keep for about a week.