Collards
We grow collards alongside kale all summer long, and you can enjoy them the same way you use kale and other cooking greens. Collards are quite sturdy and almost always cooked, though you’ll find that early season collards from Featherstone tend to be more tender, with thinner leaves and a milder flavor thanks to the cool early season growing conditions. They cook quickly and are great for lighter preparations like quick sautes, stir fry or even thinly sliced into fresh salads and slaws. Later in the season as temps rise and plants mature, the leaves become thicker and more fibrous with stronger flavor. These may be better suited for longer cooking methods like braising, adding to stews, or simmered in broth where time and moisture help break down any toughness and bring out their flavor. They also make great wrapper leaves for homemade cabbage rolls. I find that they roll and fold easier around filling since they aren’t as rounded and stiff as a cabbage leaf.
Storage Tips
Store collard greens in the fridge in a loose bag or container, where they’ll keep well for about 5–7 days. Before using, rinse thoroughly and strip the leaves from the thick center stem, which can be tough; the leaves can then be chopped or sliced into ribbons. If the leaves are a bit wilted, a quick soak in cold water can help perk them back up before cooking.
Recipes
Collard Greens with Cornmeal Dumplings
Lemony Pasta with Collard Greens