Leathery grey-green leaves become flavorful with slow cooking; A Southern classic for braising with bacon or ham. Unlike their cousins kale and mustard greens, Collard Greens have a very mild, almost smoky flavor.
Cleaned Collard Greens-8/1# Bags
Collard greens need long, slow cooking such as braising or steaming.
Like kale, cauliflower and broccoli, collards are one of the non-head forming members of the Brassica family and have been cultivated since the times of the ancient Greek and Roman civilizations. While collards may have been introduced into the United States before, the first mention of collard greens dates back to the late 17th century. Collards are an integral food in traditional southern American cuisine.
- Black-eyed peas
- Brown butter
- Cheese, Parmesan
- Mustard seeds
- Pepper, black
- Red pepper flakes