How To Prepare...Collard Greens

While some of the world grow Collard Greens as an ornamental, we at ChildRoots like to eat the giant green leaves. This batch of Collards came to us from Winter Green Farm. It's no secret that I love greens, I serve them once a week. They are a bit difficult for the kids to accept, but they are slowly coming over to the green side.

Like most greens Collards are packed with vitamins and minerals. Vitamins K, A, and C are the most prevalent. manganese, folate, and calcium represent strong for the minerals. A lot of the nutrient aren't readily available until the Collards are cooked. The traditional southern method involves ham hocks, lard and hours of stewing. At CR I do a simpler version that retains the texture and you can actually taste the greens.


Start by soaking them in cold water.
Shake the water off and lay on a large cutting board. Cut off the stems, line up the leaves and slice them lengthwise.
arrange the leaves, and slice down.
as you slice them place them in a pot with some water, stock powder, dried onions, and salt.
Simmer on medium, stir them gently. Cook until the leaves are wilted and tender, but not mush.
Lift the greens out the pot using a slotted spoon and place in a bowl. Toss with olive oil and adjust salt.
"Out of the south, into your mouth!" - Teacher Gwen