ABOUT Collards

Collards are a flavorful dark green that has origins in Italy, Greece and Turkey where it was first cultivated over 4,000 years ago. However, the continued use of collards in modern times can be largely attributed to Black and African Diasporic peoples who were forcibly brought to the United States during the trans-Atlantic Slave Trade. During this period some enslaved people would grow collards in subsistence gardens and substitute them in place of the ones they were familiar with back in Africa but were unavailable or hard to grow in the Southern U.S.

To this day collards continue to be a highly favored dish in Southern cuisine where they’re a staple in the meal spread for various holidays and celebrations, and are also important in areas of the U.S. where African Americans moved during The Great Migration. Outside of the U.S., collards are also a very popular crop to cook within Brazilian cuisine.

Collards have somewhat bitter tasting leaves, however they become tender and sweet the longer they are cooked. This is one of the reasons why braising and boiling them have traditionally been the go-to method for cooking them. However, longer cooking methods tend to make them a muted, green color that can be unappealing to some and there are a variety of quicker ways to cook them to maintain their vibrant green color (see below).

COOKING & STORAGE

Edible parts: Leaves and stems.
Medicine and Nutrients: Collards are incredible source of vitamins and minerals like iron, Vitamins K and C.
Storage: These hearty leaves are best kept in an open plastic bag in the refrigerator for about 5 days. When you are ready to cook the greens, you'll need to wash them.

Ways to Prepare

RAW: When prepared for raw salads or slaws, collards need to be chopped very fine and/or massaged in order for oils, vinegars, and salt to fully penetrate and season the leaves. The leaves can also be used for making nutritious, gluten-free wraps.
COOKED: Collards are traditionally braised or stir-fried, but can also be sautéed, steamed, roasted, stir fried, and used in soups/stews.

RECIPES

Smokey Braised Collard Greens (Seeds & Receipts)
Vegan Southern Collard Greens (Diva’s Can Cook)
Caldo Verde (Olivia’s Cuisine)
Couve a Mineira (Brazilian Kitchen Abroad)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri