Prep & Use
Cut the leaves away from the center stems. The stems can be eaten, but they typically require more (longer) cooking time. Wash to dislodge any dirt. Keep the leaves a bit wet to allow them to cook more evenly.
Go old school! Greens such as collards are traditionally cooked on the stove-top, with diced bacon. If you’re looking for a vegetarian plate, then forego the bacon and instead, toss with olive oil and sliced shallots. (Hint: a bit of butter with the olive oil can enrich the flavor of the greens.)
Care & Handling
Avoid any greens with browned leaves or stems. Store in the crisper section of the refrigerator. Always wash fresh produce before consuming.
- Great source of vitamin C, folate, beta-carotene, calcium and potassium
- High in fiber
- Low calorie
- High in protein
- Contains antioxidants
- Anti-inflammatory and cancer-preventing properties
Product InformationProduct Guide
mid November – early April
early April – mid November