The abundance of dark green leafy veggies is one of the best parts of winter, and mild-tasting collard greens are no exception. Collards contain loads of calcium as well as other minerals like manganese, copper, and potassium. They’re also a great source of Vitamins A and C.
These greens can be steamed, sautéed, blanched, or boiled. Account for a longer cooking time for the stem portion of the veggie by adding stems first, or by chopping stems into thin pieces. Nice partner flavors include hot sauces, vinegar, garlic, onions, peppers, and lemon. This bundle of smooth, large broad leaves is well suited for creative use in the kitchen.
Here are a few ideas that go beyond braising or steaming: Substitute leaves for half the noodles in a green and red lasagna. Remove the stems and steam or blanch leaves then pat dry, then assemble lasagna. Transform boiled collards into a pesto with Parmesan cheese and pecans or with olives and capers.
Crunchy baked collard greens chips are a nice change up. Remove stems and tear or cut leaves into chip sized pieces. Lightly coat with olive oil and sprinkle with salt and your favorite seasonings. Bake in a 300° oven until crispy, just five to ten minutes