Collard greens are available year-round.
Collard greens are an excellent source of vitamins A, C, and K. They also contain valuable amounts of dietary fiber, calcium, iron, folate, and magnesium. One cup of cooked collard greens provides over 300% of the recommended daily allowance (RDA) for vitamin K.
Before cooking Collard greens it is important to thoroughly wash them in cold water as they may contain small amounts of soil or sand. Remove any yellowing or wilted leaves then roughly cut into 1-2 inch pieces. Once cooked Collards are most commonly either boiled or steamed. When boiling add salt to taste after the Collards have softened as salt will toughen their texture if added too early. When steaming, cook until just softened then season with garlic, lime juice and/or your favorite herbs or spices to bring out their flavor. Collard greens can also be used in soups, stir-fries and salads. They may also be lightly sautéed in a little oil for use as a side dish. If you are going to store cooked collards for later use, it is important to cool them quickly and refrigerate within two hours of cooking. Cooked collards will keep up to four days when stored properly in the refrigerator.