Vegetable Qualities: Collard greens are a headless forming cabbage, similar to kale. Their flavor is assertive, almost alkaline and true to its family,
Cruciferous in nature, Collard greens should be chewy in texture, a sign of good water content and freshness.
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Harvest Days? Friday
Washed at Farm? Yes
Short-term storage: Collard greens that are not put into a plastic bag, but are put into the refrigerator, will become wilted very quickly. Like other vegetables, uncovered collard greens get dehydrated. This causes them to go limp. Put them in a bag, unwashed, removing as much excess air as you can. If you don"t have a plastic bag that seals closed, wrap the greens in a slight damp paper towel. Then place the greens in an unsealed plastic bag. Put in fridge & the greens should keep crisp for several days.
Long-term storage: To blanch collards, put the greens, stems and leaves, into boiling water for three minutes. The goal is to cook the greens slightly, while keeping their bright green color and not cooking them completely. After the two minutes of cooking, put the greens straight into an ice water bath for a minute or two. This will stop the cooking immediately. Blanching the vegetables will stop enzyme action that can cause decay. This causes loss of color and flavor. Dry off water & place in freezer bag, removing excess air. Use within 10-12 months.
Quick meal prep: Wash each leaf thoroughly as they can be gritty with dirt.
Health Nut Alternative: Move over, kale- collards deserve a spot in your salads andslaws! In addition to cooking, they can absolutely be eaten raw & they are delicious! Wash & cut into pieces for a salad or slaw! Dress up as you would a salad.
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Southern Collard greens
12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
3/4 pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-oz.) containers chicken broth
3 lbs. fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp.
Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute.
Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.