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FALL/WINTER VEGETABLE
Collards, a member of the cabbage family, are a dark green leafy vegetable, similar to flat cabbage leaves. The leaves are smooth and broad with a strong flavor and a somewhat chewy texture. The strong flavor can be reduced with longer cooking times. Collards are a very hardy vegetable and can withstand a hard frost, which actually improves their flavor. Selecting: When selecting, choose collard leaves that are very fresh, plump and crisp looking with good color (no yellowing or wilting should be visible). Storing and Handling When storing collards, trim away the stems, as they are too tough to eat, and wash leaves by swirling in cool water, making sure all dirt and debris is removed. Shake leaves to remove excess water after cleaning. Wrap the collard leaves in paper towels and seal in a plastic bag. Store collards in the refrigerator for 5-7 days. Preparing: As with all cooking greens, because of their high water content, they reduce considerably when cooked. For cooking quantities, two good sized bunches will reduce down to feed approximately three to four people. Boiling: chop the cleaned collard leaves into bite size pieces and boil for a few minutes. When boiling collards, use vegetable, beef or chicken stock instead of water. This adds great flavor to this or any other leafy cooking green. Microwave: place cleaned and chopped collards in a covered microwave safe dish with a small amount of water. Cook for approximately 5-6 minutes. Serving Suggestions: Salads: Collards are not usually eaten raw. Sauté: Collards make a great side dish when sautéed in olive oil. Add some chopped onion and garlic. The addition of cooked bacon adds great flavor too. Seasonings to use with Collards: any type of aged cheese, cooked bacon, cooked ham, garlic, lemon juice or zest, olive oil, onions, shallots, vinegars For a very simple sautéed collard recipe, try this easy one from prairienet.org.
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