Collard Greens


Brassica, Leafy Green


Fall, Winter

Region of Origin:



Collards are related to cabbage. They are a cruciferous vegetable and an excellent source of vitamins A and C, iron, calcium, fiber, and antioxidants. They have large dark green, fan-like leaves.

How to Prep

Wash thoroughly with cold water. Remove the thick stems in the middle. The stems are edible but can sometimes have a bitter, herbaceous taste when eaten raw, so chop them into small pieces and sauté.

SAUTÉ: Remove the coarse stalks and central rib from all of the collard leaves and cut the leaves crosswise into very fine ribbons. Heat oil in a large skillet over medium heat, add the greens, and cook for 3-6 minutes. Continue to stir until all leaves are coated in oil and are a bright green color.


To keep collards from wilting, wrap in a damp towel and store in a plastic or compostable bag in the refrigerator for up to 3 days. Do not wash before storing.