Seasonal Spotlight: Collards

Collard greens are a cool weather crop, best harvested and eaten in the fall and winter months. Frost actually improves the flavor, making them sweeter. Look for collards that are bright and vibrant dark green with no yellowing on the leaves. There are many ways to prepare collards, from sauteed or stewed preparations to using the leaf as a wrap for sandwiches and spreads. I’ll share a few favorites below:

This recipe from Weelicious is a hit with all ages. When I worked as Chef Educator with The Edible Schoolyard, we made it many times with both kids and adults, and everyone asks for seconds. A bit of bacon is used to add flavor, and the greens are chopped into ribbons and cook quickly. https://weelicious.com/2014/02/19/sauteed-collard-greens/

Here’s a vegetarian/vegan version from Minimalist Baker. The flavor is boosted with a little garlic, ginger, curry powder, and broth or coconut milk. https://minimalistbaker.com/coconut-curried-greens-30-minutes/

If you want to try using the greens as a wrap, consider one of the options below. Thai Chicken Collard Wraps- https://sweetlizzy.ca/thai-chicken-collard-wraps-whole30-paleo/ or Curried Sweet Potato and Lentil- http://www.floraandvino.com/curried-sweet-potato-lentil-collard-wraps/

And, don’t forget to experiment and make substitutions for ingredients that you love. Let me know if you try one of these or if you have a favorite collard preparation!