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.

Nutritional Highlights

  • 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
Nutritional Information Panel

Product Information

Product Guide
Collard leaves

Shipping from

Yuma, AZ

mid November – early April

Salinas, CA

early April – mid November

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