In addition to the Persimmon Fuyus in our Bountiful Baskets this week, we also got Collard Greens for the first time since I've been participating in the food co-op. Here is some helpful information about Collard Greens from the Food Lovers Companion.
- Long a staple of Soul Food, collard (also called collard greens and just plain collards) is a variety of cabbage that doesn't form a head, but grows instead in a loose rosette at the top of the tall stem. It's often confused with its close relative kale and in fact, tastes like a cross between cabbage and kale.
- Collard's peak season is January through April, though it's available year round in most markets.
- Look for crisp green leaves with no evidence of yellowing, wilting or insect damage. Refrigerate collard in a plastic bag 3 to 5 days.
- The Southern style of cooking the greens is to boil them with a chunk of bacon or salt pork. They can be prepared in any manner suitable for spinach or cabbage.
- Collard is an excellent source of vitamins A and C, calcium and iron.
I plan to use the stems of the collard greens in smoothies. They contain nutrients too, so there's no sense in throwing them away. In my weight loss menu plan, for dinner, I'll be making this Sauteed Collard Greens recipe!
Here are some other fabulous and delicious looking recipes (although not quite as healthy as the one linked to above)!
Simply Recipes Collard Greens (served with BBQ sauce)
Citrus Collards with Raisins (Let me know if you try this one. I'd love to hear if you like it!)
I have a neighbor from Brazil who showed me how they roll the leaves, slice, and then boil for like 3 minutes. Then they sprinkle salt and parmesan cheese on top! Yummy!!
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