Collards are super nutritious and taste so good! 

Storage:

• Store in fridge in a bag, ideally in the crisper.

Cooking tips:

• A favorite way to prepare here on the farm: slice super thin, toss in an oily pan for a few minutes, dous in a thin layer of water, cover the pan with lid until all the water has evaporated (just a couple minutes), salt- yum.
• Tightly roll up a stack of collard leaves and then cut into very thin slices to create long ribbons. Sauteé with oil and a healthy amount of diced garlic until slightly wilted with a vibrant green color. Season with salt and pepper. 
• Slow cook them in oil or animal fat for a traditional southern dish.

​Season: Spring, Fall