New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Collard Greens

Collard greens are a type of leafy green vegetable that is native to Africa. They are a member of the cabbage family and are closely related to kale, turnips, and mustard greens. Collard greens have a dark green color, a slightly bitter taste, and a thick, hearty texture.

Collard greens are a good source of vitamins A, C, and K, as well as fiber. They are also a good source of iron and calcium.

Collard greens can be eaten raw, but they are more commonly cooked. They can be boiled, steamed, or sauteed. Collard greens are a popular ingredient in Southern cuisine and are often served with ham hocks or bacon. They can also be added to soups, stews, and stir-fries.

Here are some tips for cooking collard greens:

  • Remove the tough stems: The stems of collard greens are tough and fibrous, so it is best to remove them before cooking.
  • Chop the leaves: The leaves of collard greens are large and can be difficult to eat whole. It is best to chop them into smaller pieces before cooking.
  • Cook them slowly: Collard greens take a long time to cook, so it is best to cook them slowly over low heat. This will help to soften the leaves and make them more tender.