Collards or collard greens look much like the wild, primitive form of non-hearting cabbage from which modern cabbage plants derive, except that their spatulate leaves are larger. Particularly popular in the Southern United States, they range in color from flat green to a slightly hazy bluish-green, and have an intense cabbagey flavor. British spring greens are similar in appearance, although they are actually young cabbages and have a milder flavor.
Collards can be found year-round, but are at their best in the cold months. Choose compact, small, very fresh leaves that show no browning, yellowing, or excessive limpness. Check the stem ends for fresh-cut moisture.
They will keep in an open plastic bag in the crisper of the fridge for 4–5 days. Store them away from apples, which give off ethylene gas, because this will turn the collards yellow.
Boil or steam, braise, sauté, or stir-fry; use in soups and stews. They need lengthy cooking to make them soft.
Bacon, ham, lemon, onions, potatoes, salt pork.
Collards or collard greens look much like the wild, primitive form of non-hearting cabbage from which modern cabbage plants derive, except...
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