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Collard Greens, Bunch



Collards have dark green, fanlike leaves with tough stems. They're a member of the same group of plants that includes kale, turnips, and mustard greens. Likewise, they share many of the same characteristics and are often prepared interchangeably or in the same ways and with similar ingredients. Collards do well in dishes that require low, slow cooking such as simmering, braising, or steaming, with ham, beans, okra, and so forth.
Various Growers (WA,CA,MX) Certified Organic

Collard greens are best kept in the fridge in a plastic bag, unwashed, to help preserve their crispness. You don't want to wash them and then put them in the fridge, as introducing excessive moisture will accelerate the spoiling process.

Collards will keep for up to five days, depending on how fresh they were when you bought them. Anything you buy locally from a farmers market will often keep for twice that length of time.

To freeze, blanch them first, which sounds fancy but just means you simply plunge the greens into boiling water for 3 minutes. Then, transfer them to ice-cold water to stop the cooking process. Drain and pat dry. Chop and store the greens in a resealable plastic bag in the freezer for up to 12 months.

These greens need to be washed thoroughly before cooking them, as they can carry a lot of grit. But you don't typically eat the stems, so remove those first.

Simply fold the leaves in half lengthwise and trim the stems off with a knife. Or just tear the leaves away from the stems. Then fill up the sink with cold water and add the leaves. Swish them around a bit to loosen the dirt, which will settle on the bottom of the sink. Drain the sink, refill, and repeat as necessary until no more grit is visible in the sink. Pat the leaves dry with a clean cloth or paper towel.

Many recipes, especially traditional Southern ones, will call for cooking this veggie 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 is especially wonderful when sopped up with homemade cornbread.

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