Veggie of the Month: Collard Greens

Collard greens are leafy vegetables that are similar to kale. Collard greens are flavorful and nutritious, rich in vitamins, minerals, and fiber. Try the sweet taste of carrots contrasted with greens in a savory soy sauce marinade.

SEASONALITY: Peak September through December, but can be found as early as July.

STORAGE: Collard Greens are best stored wrapped in damp paper towels, in a tight plastic bag. Store in the vegetable drawer. It is best to wash your collards right before use. When washing, use cold water and scrub any dirt off with your hands, do not use soap. Collards will last up to 4 days in the fridge.

PREPARATION: Cut the stems off the leaves before cooking. Cooking collards slower can make them more tender.

COOKING METHODS: Raw, boiled, and sauteed.

TIPS FOR USE: Collard Greens can be used as a side dish, or added to soups, casseroles, and salads.

Collards with Carrots    

Adapted from https://snapedny.org/2020/12/greens-with-carrots/

INGREDIENTS

• 8 cups Collard Greens
• 2 tsp vegetable or olive oil
• 2 large Carrots, shredded
• 1 Clove Garlic, minced
• ¼ tsp salt
• ¼ tsp Pepper
• 1 tsp Coriander (optional)
• 1 pinch cayenne pepper (optional)
• 1 tbsp vinegar
• 1 ½ tsp low-sodium soy sauce

DIRECTIONS

1. Wash collards and cut off stems. Slice thinly.
2. Heat oil in a large skillet over medium-high heat
3. Add carrots, and cook for 2 minutes. Then add garlic and cook for 1 more minute.
4. Add in the collards, salt, pepper, coriander, and cayenne, stirring often.
5. When the collards are bright green and wilting, remove from heat. Add vinegar and soy sauce on top, toss and serve.

OPTIONS

• Try adding different vegetables, such as red peppers
• Serve as a side dish or add to a rice bowl with fish