Collard Greens

Return to

  • Photo of freshly washed collard greens on a table.

PURCHASE

Choose leaves that are dark green with no yellowing.

    KEEP

    Collard greens can be kept in a plastic bag in the refrigerator for up to five days.

      PREPARE

      Rinse collard greens under cool water prior to eating or using in a recipe.

        RECIPE

        Vegetarian Collard Greens

        1 tablespoon Vegetable oil

        1 tablespoon Butter

        1/2 medium Onion (chopped)

        1/2 teaspoon Red pepper flakes (increase to 1 teaspoon if you like food spicy)

        1/8 teaspoon Garlic powder

        2 1/2 cups Collard greens (stems removed and chopped)

        2 Tomatoes (seeds removed and chopped)

        Salt and black pepper (to taste)

        1. Wash all vegetables, and remove seeds from the tomatoes.
        2. Heat the oil and butter in a large pot over medium heat.
        3. Add the onion, and cook for about 2 minutes until slightly soft.
        4. Add the red pepper flakes and garlic, and cook for 1 minute. Add the chopped collard greens, and cook for another minute.
        5. Add the broth, cover and bring to a simmer. Cook for about 40 minutes until the greens are tender.
        6. Add the tomatoes.
        7. Taste, and add a small amount of salt and black pepper if desired.


        View this recipe and more information at USDA's Seasonal Produce Guide - collard greens.