Collard greens belong to the cabbage family, alongside kale and broccoli. This leafy vegetable has broad, flat leaves and a texture that holds up well to cooking methods like braising and stewing. Collards are a staple in many cuisines, particularly in the Southern United States, valued for their hearty flavor and nutritional density. Knowing how to select and care for this cool-season crop ensures the best eating experience.
Identifying Quality Collard Greens
When purchasing collard greens, inspect the leaves visually and by touch. Look for a deep, vibrant green color across the entire leaf, avoiding any yellowing or browning, which indicates age. The leaves should feel firm and crisp, not limp, wilted, or slimy.
Fresh collards have a waxy coating and slight stiffness; a soft or rubbery texture suggests they have lost moisture and are past their prime. While small pinholes from insects are acceptable, avoid extensive damage or large tears. Smaller leaves are often more tender and have a milder flavor, while larger leaves are more robust and may require longer cooking times.
The stem where the leaves are attached should appear healthy and firmly connected to the leaf blade. Choosing leaves with minimal tough, white stems can reduce preparation time and yield a better texture in the final dish.
Harvesting Collards from the Garden
The “cut-and-come-again” approach is the most effective method for harvesting collards, allowing for multiple yields from a single plant. This technique involves consistently harvesting the large, mature outer leaves while leaving the smaller, inner leaves and the central growing point intact.
To remove the leaves, snip them off at the base of the stem using a sharp knife or garden shears. Alternatively, a sharp, downward pull can snap the leaf cleanly from the main stalk. Leave at least six healthy leaves remaining on the plant so it can continue photosynthesizing and producing new growth.
Collard greens tolerate cooler temperatures, and their flavor often improves after exposure to a light frost. Cold exposure triggers the plant to convert starches into sugars, resulting in a sweeter, less bitter taste. Harvesting can occur once leaves reach a usable size, typically 60 to 75 days after planting.
Handling and Storing Fresh Collards
Proper handling after selection maintains the freshness and crispness of collard greens. Store the greens unwashed, as moisture before refrigeration accelerates decay and spoilage. Washing should be reserved for immediately before cooking.
Short-Term Storage
To maximize shelf life, wrap the unwashed bunch loosely in a slightly damp paper towel. Place the wrapped greens inside a perforated plastic bag or an open zip-top bag to allow air exchange while retaining humidity. Storing the bagged greens in the refrigerator’s crisper drawer helps maintain the ideal temperature and moisture balance. When stored correctly, fresh collard greens remain crisp for about five to seven days.
Long-Term Preservation
For longer preservation, collards can be washed and blanched in boiling water for approximately three minutes. Immediately cool them in an ice bath to stop the cooking process. After drying thoroughly, the blanched leaves can be frozen in airtight containers or bags, where they will maintain quality for many months.