*One bunch of Collard Greens = 1 Qty.
Collard Greens have dark green, fanlike leaves with tough stems. They’re a group member that includes cabbage, kale, turnips, broccoli, and mustard greens.
Collard Greens do well in dishes that require low, slow cooking, such as simmering, braising, or steaming, with beans, ham, okra, and so forth.
How to Cook Collard Greens
Tear the leaves away from the stems or fold the leaves in half lengthwise and trim the stems off with a knife.
Many recipes, mainly traditional Southern ones, will call for cooking Collard Greens in moist heat, such as braising with ham or turkey. You can also sauté, steam, or blanch them.
When you’re cooking them, save the flavorful liquid, known as pot liquor, it’s highly prized and incredibly wonderful when sopped up with homemade cornbread.