Their thick, leathery texture turns to their advantage, though, because it holds up well and doesn't get so soggy and stringy as less substantial greens. Tips and recipes below...Collard leaves are huge, with a thick rib in the center. They are also usually quite sandy and gritty. The first step in preparing collards is always to wash them very well, or you will find sand in your teeth! Then fold the leaves in half and slit the rib away with the point of a knife and discard. Try some of these recipes below with your collard greens this week - they are delicious!
We have a recipe for Braised Collard Greens with Bacon that we just love - we often eat it over rice or noodles. Collard greens give off a marvelous pot liquor as they simmer and traditionally people eat them with cornbread dipped into this sauce.
Did we mention that they're good for you too?