Collards are a cool weather crop and are at their best in the early summer and fall.
up to 2 weeks in fridge
Best when eaten fresh, but may be stored in a plastic bag in the hydrator drawer in your fridge.
To freeze, and cut out the midrib and stem and chop into uniform pieces; wash thoroughly. Blanch for 3 minutes in boiling water, cool immediately, and drain. Pack into containers, leaving 1/2 inch headroom, and freeze.
- Slice out the main rib and slice it into chunks. Slice the leaves into strips.
- Saute garlic in olive oil, add sliced collards with a bit of water, cover and braise until collards become bright green, about 9 min. Top with tamari, balsamic vinegar, or toasted sesame oil.
- Add collards to stir fries.
Root 5 Farm Spaghetti Squash Stuffed with Collards and Tomatoes
Collard Green and Radish Slaw with Crispy Shallots
Collard Green Wraps
Stuffed Collard Greens
Simple Sautéed Collard Greens
Creamed Collard Greens