Collards
IN SEASON - June, September, October, November
Long a staple of the Southern United States, collard greens, unlike their cousins kale and mustard greens, have a very mild, sweet flavor. While collard greens share the same botanical name as kale they have their own distinctive qualities. Like kale, collards are one of the non-head forming members of the Brassica family along with broccoli and cauliflower. The dark blue-green leaves that are smooth in texture and relatively broad distinguish them from the frilly edged leaves of kale.
STORAGE TIPS
Do not store greens in paper bags. Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week. Freezing: Greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within 6 months.
CULINARY TIPS
Collards are very nutritious. They are packed with vitamins, minerals and soluble fiber. Because they are a relatively hardy green with a strong, mildly cabbagy taste, collards stand up well to longer cooking times because the flavor is allowed to mellow.
