Collards are broad leafy greens that are in the Brassica family, related to kale, broccoli and cabbage.
Pairs well with garlic, pork, chicken, grilled steak, mushrooms, potatoes, apple cider vinegar, lemon, bay leaves, bacon fat, soy sauce, ginger, sesame oil, tomatoes, and chiles.
Collards are best eaten fresh and can be added to soups, stir fries, smoothies, juices, and made into wraps.
Collards are the quintessential green of the South. The most popular way to eat it is to slowly simmer the greens in a flavorful and spicy broth loaded with ham hocks.
Store in a plastic bag or container in the refrigerator but you can also blanch and freeze them for longer storage.
RECIPES
Southern Styled Greens
2 pounds collards greens (1 bunch), rinsed
1 tbsp oil
1 cup, ¼ in diced salt pork
1 cup diced onion
¼ tsp crushed red pepper flakes, optional
½ tsp freshly cracked black pepper
1 cup low-sodium chicken stock
½ cup water
⅓ cup white vinegar
1 tsp hot pepper sauce
Cut off and discard the tough stems. Cut the leaves across into 2” ribbons. In a large stock pot, over medium-high heat, add the oil and the diced salt pork, and cook until light golden brown and crisp. Remove to a paper towel lined plate and let cool. Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and collard greens. Stir every few minutes or until the greens have wilted down. Add chicken stock and water and cover. Cook for 30- 40 minutes, remove the lid, increase the heat to high and add the vinegar and hot sauce. Season as desired. Place into serving bowls and sprinkle with salt pork (https://www.foodnetwork.com/recipes/guy-fieri/southern-collard-greens-recipe-1922015)
White Bean and Collard Green Soup
Butternut Squash & Collard Green Bruschetta
White Bean and Collard Greens Spaghetti with Lemon and Turnips
