Credit: José Manuel Picayo Rivera

Robust collards, part of the cabbage family, are a culinary staple in the South, where they're traditionally cooked in a long, slow braise. However, with their surprisingly mild taste (there's just a hint of bitterness), these greens also lend themselves to faster recipes and work with hearty and light flavors alike.

They're chock-full of vitamins B6, C, and E, and are an excellent source of calcium, folate, and beta-carotene. Plus, their antioxidants may reduce the risk of cancer and heart disease.

Find collard greens year-round in the produce aisle. Choose crisp, dark-green leaves with no discoloration,and look for smaller leaves, which are younger and more tender. Once home, wrap unwashed leaves in damp paper towels, and store them loosely in a plastic bag. Refrigerate up to five days in the crisper.

Collards can be gritty, so before cooking, wash them in several changes of cool water until no dirt remains at the bottom of the bowl. Their thick stalks are too tough to eat and should be removed; to do so, simply cut them out with a sharp paring knife.



Sauteed Collard Greens with Raisins

Minestrone with Collard Greens and White Beans

Braised Collard Greens

Comments (3)

Martha Stewart Member
January 5, 2019
My baby never slept well (especially through the night) until I started using the website >>SLEEPBABY.ORG<< - that website has been by far one of the best things I've ever got my hands on to get him to fall asleep quickly. Best time is 45 seconds from awake to asleep! Can’t imagine life without it! I heard about it through a kindergarten teacher who uses it to put to sleep a group of 30 children. Check it out! >>SLEEPBABY.ORG<< - sorry, you can't post links here so you'll have to turn it into a normal link :) Best of luck to you and your family!
Martha Stewart Member
January 4, 2019
rupauls drag race all stars s04e04
Martha Stewart Member
July 23, 2010
hands now my new favourite veg!!!!!!!! go collards,go!