Collards, or collard greens, are a big, beautiful leafy green with solid, firm veins running through the broad leaves.  These guys have a bad rap sometimes here in the North, but I honestly think that they taste so close to kale that I can't always tell them apart! They tend to have slightly tougher leaves than other cooking greens, like kale or chard, but they are tender and delicious when cooked.

When it's in Season at Hartwood Farm:

Spring--expect to see this in your box once in June or early July. It also grows well in the fall, but will just be in the U-Pick garden then.

Crop Category and What it Tastes Like:

Cooking green!

Collards have a similar flavor profile to kale, though are not as appetizing raw. They can be slightly bitter and earthy, but are mild and tender after proper preparation. The tougher leaves hold up better than some other cooking greens, so they are great for slow cooking recipes.

How to Handle and Store:

Best stored in a bag in the crisper drawer, collards can last 2 or more weeks in your fridge. When it starts going by, it will yellow or show black spots.

How to Prep for Use:

We tend to cut off the stems and chop them coarsely, cooking them first for several minutes before adding the leaves (which are best chopped coarsely or into ribbons). You can also discard the stems as they are tougher than the leaves.

Ways to Cook and Eat:

Collard greens are a pretty versatile vegetable and can be used like kale--the only difference is that they need to cook slightly longer. Collards are also sturdier and can stand up to longer cooking dishes. They can be used as a substitute for recipes calling for kale or cabbage, or subbed in when you don’t have escarole for Utica greens!


Quick and Dirty Hangry Farmer Go-To Preparations:

We like using collards chopped up and sautéed in dishes like kale--the leaves are easier to handle since they are so nice and flat. We also use them for greens and beans, and with ham hocks, and if we are feeling fancy, for wraps (like cabbage wraps but easier to handle).

Typical time to:

  • Steam—5 to 12 minutes, checking to see when they reach preferred done-ness

  • Sauté—5 to 12 minutes, checking to see when they reach preferred done-ness

  • Bake—We have not tested this (but perhaps collard chips are the new kale chips?)

  • Boil—Not our preferred method, but some folks like them boiled for about 15 minutes

Our Favorite Recipes:

Quick Collard Greens (Cookie and Kate)—the Brazilian take on collards! Simple and quick, made with mostly household staples

Hummus Collard Wraps (Eating Bird Food)—fresh and delicious wrap full of veggies! Sub in whatever you have and wrap it up with collards