Collards are a gift. Truly. They are easy to grow, really tasty to eat and they are FULL of nutrients (they have more nutritional value than broccoli and spinach! That's saying a LOT!).
Yet, cooking collards can seem daunting, because in the store the leaves seem large and tough. And make no mistake: if you don't cook them down well, they will be chewy.
But it's not hard to cook collards correctly. Here's how:
- Wash the leaves, and remove the stalks and stems. Chop them into 1/2" wide strips (easiest is to roll a bunch of leaves together and chop. I also use scissors).
- Boil a couple of inches of water or broth in a skillet, add the collards, cover and cook for about 8 minutes. This will break the leaves down. Drain.
- Sautee! There are so many options. Cooking the pre-cooked leaves in olive oil and garlic is an easy one. You can also add mushrooms, leeks or other veggies for more flavor. Add the cooked collards to your new ingredients, cover and cook for a minute or two.
- Serve and enjoy!
Check out other posts in this series: G is for Greens Part 1: Growing Mesclun and Collards and G is for Greens Part 3: DIY Plantable Paper.
Love healthy food and communities? Join the MomsRising.org Good Food Force!
Related Posts
The views and opinions expressed in this post are those of the author(s) and do not necessarily reflect those of MomsRising.org.
MomsRising.org strongly encourages our readers to post comments in response to blog posts. We value diversity of opinions and perspectives. Our goals for this space are to be educational, thought-provoking, and respectful. So we actively moderate comments and we reserve the right to edit or remove comments that undermine these goals. Thanks!