Introducing Collard Greens

Have you heard of collard greens, but just never known what they are or what to do with them? Or maybe you've never heard of them at all until now and you're interested in knowing more? Either way, I hope you join me in exploring what this leafy green is all about.

Fresh Collard Greens

When cooking collard greens, keep in mind that much like spinach, the greens will wilt and cook down. Uncooked, collard greens have a tangy and bitter taste, but they take on a mild, earthy flavor when cooked. Most people use meat and meat stocks, but you can easily use vegetable stock and aromatics like shallots, peppers, or garlic instead. Most common meats to use for seasoning include bacon or ham.

Collard Greens can be used so many different ways, be it in a tasty dish or a refreshing smoothie! If you want to do something easy, collard greens taste great when simply steamed or sauteed. We here at Chocolates and Tomatoes recommend Collard Grits, a creative and delicious take on grits. This dish is a great option for those just learning how to cook with collard greens. This recipe's main ingredients are the collard greens, yellow grits, beans, veggies, a flavorful stock, and some seasoning meat. You can find the recipe at the end of the post!

Sauteed Greens

Collard Green Salad

Collard greens are not only absolutely delicious, but there are also known to have plenty of health benefits. They are rich in many nutrients, especially calcium, vitamin A, and vitamin K. Having these makes this cruciferous green great for improving vision and bone health. It's also known to be a great addition to the diet of people with diabetes. For people with type 1, a high intake of fiber can help with inflammation and glucose levels, and a single cup of boiled collard greens provides 8 grams of fiber. They also help achieve better levels of insulin and blood sugar for those with type 2 diabetes.

If you are interested in using collard greens in your next dish, stop by the Chocolates and Tomatoes Market, open Saturdays from 9am to 1pm, and pick up some fresh greens grown here (see below, heirloom collard varieties growing in the field)! We hope to see you soon!

Baby collards in field

Heirloom collards starting out

Collards growing up

Collard grits (learn and make recipes like this at The Learning Kitchen at Chocolates and Tomatoes Farm; this one was featured in our Inspired by Southern Flavors class)

Ingredients

1 bunch collard greens (at least 16 oz) stems removed and diced. Leaves cut into fine strips.

2 oz bacon (country ham, pancetta, or other seasoning meat can be used)

8 oz. mixed sweet peppers (colors are nice here)

1 medium yellow onion (diced)

3 cloves garlic

1 medium red onion (diced)

1 small shallot (fine diced)

1 scallion (or ramp) cut into small slices

1 cup-soaked beans (black eyed peas, pigeon peas, black beans, or whatever you like). 14 oz can can be substituted if desired.

1 cup yellow grits

Chicken or other flavorful stock

3 Tbs. butter (or more if you are southern!)

Salt

Pepper

Olive oil

Method

1. If you use dry beans soak overnight in cold water. The day of the cook drain water and reserve.

2. Cut seasoning meat into small dice and place in a saucepan on medium high heat. Add 1 tbs. Olive oil

3. Cook until meat starts to color then add diced onion and peppers. Cook several minutes until vegetables begin to soften.

4. Add shallot and garlic to pan and cook 1-2 minutes more

5. Add collard greens and wilt

6. Once greens have wilted add stock to directions on grits package (generally 1.5-2 cups for each cup of grits)

7. Once stock comes to a boil add grits and stir until fully incorporated. 

8. Turn heat down to a simmer, cover, and cook to grit instructions stirring often.

9. When it is finished turn off heat and add butter stirring through.

10. Allow to stand for at least 5 minutes to thicken.

11. Top with scallions.