Collards contain 8 times as much Vitamin A as cabbage & twice as much as broccoli. There is more vitamin C in a serving of Collards than in a glass of orange juice. Collard greens become sweet after frost. Kale and collards can be interchanged in recipes.
• Store in a plastic bag in the hydra tor drawer in your fridge.
• Will keep well for up to 2 weeks, but best when fresh.
• Slice out the main rib & slice it into chunks. Slice the leaves into strips.
• Sauté garlic in olive oil, add sliced collards with a bit of water, cover & braise until collards become bright green, about 10 min. Top with tamari, balsamic vinegar, or toasted sesame oil.
• Add collards to stir-fry.