Fruit and Vegetable Guide
Description: Collards are smooth, broad, dark green leaves. They have a hearty, chewy texture and an assertive flavor that mellows with long cooking. Collards are hardy enough to withstand a hard frost, and their flavor actually improves afterward.
Selection: Greens should look fresh and crisp. Avoid those that are wilted or yellowed.
Storage and handling: Collard stalks are too tough to be edible so remove stalks before using. Wash greens thoroughly, checking for insects and dirt clinging to underside of leaves. Greens should be wrapped in a damp paper towel, placed in a sealed plastic bag, and refrigerated. Stored this way they will last up to a week.
Preparation: Chop into bite-sized pieces and sauté or boil. Microwave washed greens in a covered dish for 6 minutes.
Serving suggestions: Collards
Nutrients (when boiled): Vitamins A, B6, C, K, folate, riboflavin; calcium, iron; lutein and zeaxanthin antioxidants; fiber.
1 lb raw = 7-8 cups
© 2011 Mennonite Central Committee