As a member of the cabbage family native to the Mediterranean, collard greens are hardy with thick, waxy leaves hogh in vitamins. The leaves are similar to cabbage in texture, but do not form a head as cabbage does.
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Try these greens slow cooked in water and hot sauce until tender, about 45 minutes. They can be prepared by stripping the larger leaves from the central stem and leaving the smaller leaves intact. After cooking, use the reserved liquid for a vitamin-rich broth.
Store in a plastic bag in the refrigerator.