Guide

Fruit and Vegetable Guide

Collards

Autumn

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
are not often eaten raw. They are tastiest sautéed with garlic and onion or boiled in broth or salted water. Try them in a peanut sauce
(SIS, p. 195).

Nutrients (when boiled): Vitamins A, B6, C, K, folate, riboflavin; calcium, iron; lutein and zeaxanthin antioxidants; fiber.

1 lb raw = 7-8 cups
1 lb cooked = 2-3 cups

Guide

Fruit and Vegetable Guide

Collards

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	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Collards Autumn 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 are not often eaten raw. They are tastiest sautéed with garlic and onion or boiled in broth or salted water. Try them in a peanut sauce (SIS, p. 195). Nutrients (when boiled): Vitamins A, B6, C, K, folate, riboflavin; calcium, iron; lutein and zeaxanthin antioxidants; fiber. 1 lb raw = 7-8 cups 1 lb cooked = 2-3 cups More from our readers Do you have a tip, comment or recipe you would like to add to this page? Send your tips, helpful comments or recipes Name Email Address Email Address confirm Comments The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook.
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