These collards are a dark leafy green that become delightfully sweet and tender when cooked.
Store in a plastic bag in the refrigerator.
These collards are a dark leafy green that become delightfully sweet and tender when cooked.
As a member of the cabbage family native to the Mediterranean, collard greens are hardy with thick, waxy leaves high in vitamins. The leaves are similar to cabbage in texture, but do not form a head as cabbage does.
Certified Organic.
Excellent hearty greens! I had only known the overcooked collards of BBQ places, but after I tried these in a Jacques Pepin receipe of collard green and chorizo (substitute chorizo with the FTY Lamb Merenguez sausages -- 2 packages -- with one large FTY bunch of collard greens), my family has been demanding more. http://cooking.nytimes.com/recipes/4792-collard-greens-and-chorizo.
If you do a half recipe, the final cooking time can be reduced from 45 to about 25 minutes. I also pre-boil the stalks to fit into the 25 minute cooking time, making this a possible weeknight dish.
For those who are more adventurous, this other recipe is also relatively quick and tasty, Kimchi Creamed Collard Greens http://www.epicurious.com/recipes/food/views/kimchi-creamed-collard-greens-56389572 (if you don't have heavy cream, use milk plus a pat of butter works as a substitute)
