Collards greens are vegetables that are members of the cabbage family and is a cool-season vegetable green. It can tolerate quite cold weather in the late fall.
It is very important not to overcook collard greens. Like other cruciferous vegetables, overcooked collard greens will begin to emit the unpleasant sulfur smell. The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables.
Collards are tastier and more nutritious in the cold months, after the first frost.
Collard greens are an excellent source of vitamin K, vitamin A, vitamin C, manganese, folate, calcium, and dietary fiber. In addition, collard greens are a very good source of magnesium, iron, vitamin B2 and vitamin B6. They are a good source of vitamin E, protein, omega-3 fatty acids, potassium, vitamin B1, vitamin B5, niacin, zinc, and phosphorus.
To help collard greens to cook more quickly, evenly slice the leaves into 1/2-inch slices, then cross cut. Cut the stems into 1/4-inch pieces. Let them sit for at least 5 minutes to bring out the health-promoting qualities. Cook as per recipe.
Roll leaves of the bunch together and store (all the bunch) in plactic grocery bag up to 10 days.
April - Greenhouse
Shepherd's Pie-Collards Style
1 bunch collards, sliced and then chopped fine
Heat the sesame oil in a large skillet, add bacon (optional,) onions, garlic, carrots, stir and cook till translucent.