In Season Collards are a cool weather crop and are at their best in the early summer and fall. Storage Tips 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. Culinary Tips
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 |
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