Magazine article Vegetarian Times

Collard Greens

Magazine article Vegetarian Times

Collard Greens

Article excerpt

On their own, collard greens have a mild, smoky taste, but they also take on other flavors beautifully. Given their versatility, it's no surprise they're featured in dishes globally, from the Brazilian couve à mineira to the Kashmiri haak. Here in the U.S., collards are a soul food staple.

-ELIZABETH STARK

HOW TO SELECT AND STORE Brick Goldman of Goldman Farm in Cullen, Va., says to choose "nice green leaves with no blemishes. Look for leaves that aren't wilted, then you know they're fresh."To store, simply place collards in a zip-top bag and refrigerate. Collards should keep well for up to five days.

PREP TIPS Collard greens can be sandy, soto clean, submerge them in water to loosen any grit, then wash and dry. For raw preparations including salads and slaws, you'll want to use smaller, tender collard leaves, and cut them into thin ribbons. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.